12 fl.oz Milk
1 1/2 oz Butter
1 1/2 oz Flour
4oz Grated Cheddar
Salt & Pepper
2 tbsp Breadcrumbs
Grease gratin dish and heat broiler.
Cut each scallop into 2 or three pieces and poach in a little of the milk for about 10 minutes. Drain, reserving the milk and making this up to 12 fl.oz.
Melt the butter in the pan, stir in the four and cook for 1-2 minutes.
Remove pan from heat and gradually add the milk, little by little, stirring all the time. Bring to the boil and cook until thickened.
Add 3/4 of the cheese and season with salt and pepper.
Place scallops in gratin dish and pour the sauce over.
Mix the remainder of the cheese with the breadcrumbs, sprinkle over the top of the scallops and brown under a hot grill. Serve immediately.