Cook the escallops in the pan over a high heat to well brown them.
Season and put them in a hollow greased dish.
Baste them with the Reims mustard, and cover with breadcrumbs.
Wet with the butter from the cooking and a few drops of white wine.
Place the dish, covered with tin foil, in a medium oven for 15 minutes.
A few minutes before serving, wet the breadcrumbs with the white wine, and then cover the escallops with the fresh cream and return to the oven, in order to heat the cream.