Parisian Scallop Gratin: A chef’s 30-minute seafood indulgence
As I stood in my grandmother’s Parisian kitchen, the aroma of sizzling butter and garlic filled the air. It was my first time learning to make Coquilles Saint-Jacques au Gratin, a dish that would become my signature as a chef. The delicate scallops, swimming in a creamy sauce flecked with herbs, promised a taste of … Lire plus