Easy Coquilles St Jacques - cooking recipe

Ingredients

2 tbsp butter
4 None spring onions, chopped
2 cloves garlic, crushed
2 tsp Dijon mustard
2 tbsp verjuice (or white wine)
1/2 cup half and half
16 None scallops, and their shells, for serving
1/2 cup fresh breadcrumbs
2 tbsp freshly grated Parmesan
2 tbsp fresh parsley, chopped
None None Lemon wedges, to serve

Preparation

Melt butter in a skillet on medium heat. Saute spring onions and garlic for 2-3 mins, until softened. Stir in mustard and verjuice to combine. Simmer for about 2 mins, or until reduced by half.
Stir in half and half and bring to boiling point. Remove from heat, add scallops and toss well. Preheat grill to high.
Transfer scallops to ovenproof serving dishes or back into shells with sauce.
Preheat broiler to high. In a bowl, combine breadcrumbs, Parmesan and parsley. Sprinkle over scallops. Cook under the broiler for 2-3 mins, until bubbling. Serve with lemon wedges.