*Substitutions:

If you can’t find Huile Tomatolé, made in Îles de la Madeleine, use olive oil.
If you can’t find Pied-de-Vent cheese, substitute a full bodied soft cheese made from whole milk.

Preheat a barbecue or oven to 350° F (180°C).

Open scallops in the half shell, retaining the muscle, gonad and mantle.

Add a little oil to each shell. Top with a thin slice of cheese. Set the shells on the barbecue grill or place in the oven on a cookie sheet. Close the barbecue lid or oven. Cook for about 10 minutes, or until the muscle has detached from the shell. Remove and garnish with herbs.

Serve. Enjoy!