This Escoffier du mer recipe is traditionally served on little scallop shells, but ovenproof ramekins are a great substitution. It features scallops and mushrooms, sautéed in butter with seasonings, and then made even richer with a Gruyere and breadcumb topping.Named after the famous french chef who created the dining room in the Titanic with Cesar Ritz this is most often eaten as a first course, or appetizer, but can be used as a delicious seafood entrée.
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