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SEAFOOD CASSOLETTES

Open the cockles and take them out of their shells one by one. Wash in their water which you should allow to settle to get rid of all the sand which might remain. Shell the raw scampi. Roll in flour, put into 1 3/4 oz butter which is beginning to sizzle, sautŽ until firm. Add the prawns which you shelled after having blanched them for 2 minutes in boiling salted water. Cook gently over a low heat for a few minutes. Add the cream, salt, pepper, add the cockles. Remove from the heat. The cream must coat everything without forming a liquid sauce. Make scrambled eggs, salted and peppered, with half of the remaining butter, over a very low heat in a thick-bottomed saucepan, stirring with a sauce whisk. When almost done, add the remaining butter which has been cut into pieces, stir to combine, pour into individual bowls. Reheat the seafood quickly, pour in the center of the scrambled eggs. Serve immediately. The scrambled eggs are made at the last minute, but they can be prepared in advance if you half-cook them then remove them from the heat. Later you can finish the cooking while whisking them.
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10 eggs
salt, pepper
6 scampi
2/3 lb prawns
1 tbsp cream
1/3 lb butter
2 pints cockles
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15
mn
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15
mn
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Normandy
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Appetizers
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Saumur
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