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Cut the scallops in half and set aside.
Heat the olive oil and add the garlic, onion and courgettes.
When browned, add the wine and fish stock. Reduce by half and add the cream. Cook slowly for about 15 minutes and then blend in a food processor. Season with salt and pepper to taste.
Cut the remaining courgette into thin strips and pan-fry gently, keeping the courgette crunchy. Garnish the tartlet cases with the sautéed courgette strips.
Grill the scallops for 1 minute each side on a flat-top hot grill and arrange them in the tartlet cases with the slices of Bayonne ham. Serve the tartlets on the courgette coulis.

Tartlet of Grilled Scallops Garnished with Thin Slices of Bayonne Ham, Served on a Grilled Courgette Coulis