1/2 pt (250ml) fish stock or white wine
1 pt (550ml) basic coating cheese sauce
sherry and tabasco to taste
4 slices wholemeal bread
1oz (25g) butter
parsley to garnish
Clean the scallops and simmer in the stock or white wine for about 5 minutes while you make the cheese sauce, adding sherry and tabasco to taste. Pour half the sauce into heat-proof dish, lay the drained scallops evenly over the sauce and pour the remaining sauce over the scallops. Grate the bread into crumbs (or make into crumbs in the blender) and sprinkle over the top of the dish. Dust with cayenne and dot with butter. Heat under the grill or in a hot oven for a couple of minutes. Sprinkle with chopped parsley.