(serves 4)

Ingredients

·       20 scallops
·       75 g butter
·       Finely chopped shallot
·       Finely crushed clove of garlic
·       2 tbsp flour
·       Milk
·       Dry white wine, 1 glass
·       Juice of ½ lemon
·       Chopped parsley
·       Bread crumbs

Heat the butter in a heavy pan, add the shallots and fry until soft then add the garlic and stir until soft. Turn the heat down and add the flour, stir until the butter is absorbed. Add milk, little by little, stirring in vigorously until you have a thick smooth paste.

Add the white wine and stir in well, heat until almost bubbling and continue stirring, if still too thick add a little more milk until you end up with a good rich creamy white sauce. Remove from heat

Place the whole cleaned scallops in a lightly buttered oven proof dish, Squeeze over the juice of ½ a lemon, pour the sauce over to just cover. Sprinkle with breadcrumbs and daubs of butter.

Bake in oven at 190^o C for about 20 mins or until brown on top and bubbling.

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