Coquille st.-Jaques á la William Hurt

In a small saucepan make a light cream sauce by gently sautéing shallots and garlic (do not brown!) in butter, when shallots are clear,add salt and pepper, deglaze pan with ½ glass of white wine then whisk in ½ cup of heavy cream.

Over a gas burner heat clarified butter in a shallow fry pan, gently introduce 12 large, fresh scallops, count to ten, turn scallops, pour -from bottle- approximately 2 or 3 ounces spirits of choice (vodka, grappa, eau-de-vie) tip pan until booze ignites, introduce warm cream sauce. SERVE IMMMEDIATELY! Four scallops per person.

The author recommends this be served with a good, if not great white, burgundy.