Master Recipe 
Grilled Scallops in Their Shells with Caper, Cornichon, Mustard, and Parsley Butter
In the wintertime in Provence, when scallops are at their finest and the weather in Provence allows for outdoor grilling, I turn to this dish when I am in the mood for elegant fare with a touch of the dramatic. Branches of juniper and rosemary add to the theater when grilling outdoors but are less practical on an indoor grill. You may not always find scallops on the half shell at all fish markets, but you can order empty shells on the Internet. And you can still achieve great results without the shells and in a standard oven or with a home indoor grill with a few adjustments.
6 SERVINGS
EQUIPMENT: A gas grill with a lid; a baking rack from the oven.
About 8 ounces (250 g) coarse sea salt
6 tablespoons (90 g) Caper, Cornichon, Mustard, and Parsley Butter
6 scallop shells, top and bottom, well cleaned (optional; see Notes)
12 ultra-fresh sea scallops (with or without the roe), cleaned and side muscle detached from the shell
Coarse, freshly ground black pepper
6 teaspoons freshly squeezed lemon juice
Several handfuls of fresh juniper or rosemary branches (optional)
6 caper berries, for garnish
1. Preheat the grill to its highest heat (650°F/345°C).
2. Divide the salt among six salad plates, spreading it in an even layer to create a stable bed for the scallop shells at serving time.
3. Place a tablespoon of melted caper, cornichon, mustard and parsley butter in the bottom half of each of the scallop shells. Arrange scallops, with or without the roe, in each of the shells. Season liberally with pepper and drizzle each with 1 teaspoon of the lemon juice. Set the top shell on top of each prepared shell, like a lid, wrap the shells in aluminum foil to keep the liquid in, and place them side by side on the baking rack.
4. Arrange the juniper or rosemary branches (if using) on top of the grill. Place the baking rack on top of the branches. Close the grill lid and grill for 10 minutes at high heat for well-cooked scallops. (To check for scallop doneness, pierce the center of a scallop with the tip of a knife. The scallop meat should come apart easily.) Remove the baking rack from the grill.
5. Carefully arrange one scallop shell, with the top shell still in place, on each of the salt-covered plates. Carefully remove the top lid and top each with a caper berry. Return the top shell to its place. Serve immediately.
NOTES
• Some fish markets sell scallops in the shell, and your fishmonger may be able to order them specially. Scallop shells can be reused indefinitely. I scrub them well after use and wash them in the dishwasher.
• If scallop shells are not available, I set the scallops and butter in an ovenproof container (such as a heatproof porcelain dish, or I make a small boat out of aluminum foil), then wrap the container and prepared scallops in foil.
• If there’s no outdoor grill at hand, I use a stovetop grill or roast in the oven at high heat (450°F/230°C) until cooked to desired doneness, about 10 minutes.