For Breton-style scallops: Clean the shells. Mix the cream with salt and French tarragon (fresh is best; you can use heavy cream, sour cream, cream cheese, or robiola). Generously fill all around the scallop with the mixture.

For scallops with broccoli rabe and saffron cream: Clean the shells. Boil the broccoli rabe, then sauté with garlic and olive oil. Chop the greens into small pieces and place them under the scallop. Dissolve the saffron in a tiny bit of water, then add it to the cream cheese (or sour cream, robiola, or heavy cream). The mixture should be fairly liquid; add a few tablespoons of water if needed.