Cassolette de St Jacques à la normande

• 2 oz (50 g) butter
• 2 scallops, halved
• 1

In a pan melt the butter and gently heat the scallops with the shallot and the garlic for 6 minutes.

Flame with the Calvados and add the mussel juices, the shrimps, paprika, thyme, salt and pepper. Reduce over a medium heat for 3 minutes.

Add the double cream and the mussels, and heat gently. Serve in earthenware ramekins with a slice of lemon and the fried bread.