"Historically, and still today, the scallop is regarded by the French as a delicacy," says France-Soir chef Jean-Paul Prunetti. "The common French ate them rarely and almost never at home because of their price. They're generally three times the price of a good Australian scallop and much bigger. We would normally eat only one, often on the shell. In France their cooking and presentation vary greatly, but originally they were served on the shell under a rich mornay, as were most crustaceans at the time. Scallops are often very sweet and, for me, the very best way to serve them is with little interference."