A couple of years ago my parents got me a deluxe box set of Julia Child’s Mastering the Art of French Cooking books for Christmas.  I love it for the obvious reason that it’s like the Bible for French cuisine but also because the books and the box are cloth bound giving it an antique feel. This recipe, that I used for the fish course of our meal, comes from Volume one of these books. It’s called Coquilles St. Jacques à la Provençale which is scallops gratinéed with wine, garlic and herbs… and it happened to be my favorite course of the night (click  here to see the decor for the meal and here to see the aperitifs and hors d’oeuvres). This is a really great way to prepare scallops if you’re looking for an alternative to simply searing them. You can prepare this entire dish well ahead of time and then broil it to gratin right before serving. Click here to get the recipe and see how it’s made!