Coquilles St. Jacques (Scallops in Cream)

This naturally-gluten-free French classic makes an exquisite first course or main course. You can serve the scallops in scallop shells, as I did, or in ramekins or even a shallow baking dish. Just make sure your baking dish is broiler-proof. Scallops Shells at Amazon: https://amzn.to/38yNyQY Printable Recipe: https://www.agardenforthehouse.com/20... Ingredients: 1 lb bay scallops 1/2 to 3/4 cup dry white French vermouth 1 generous tablespoon minced scallion (white part), onion, or shallot 1/4 teaspoon kosher salt 1/2 cup heavy cream 1 heaping tablespoon cornstarch blended with just enough cold water to make a smooth slurry 1/4 teaspoon paprika Shredded Swiss cheese -- a small sprinkling for each serving