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: amzn.to/38yNyQY
Printable Recipe: www.agardenfor...
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