Devilled Scallops download this recipe 225g (8oz) scallops, fresh or defrosted 300ml (10 fl oz) milk 30g (1oz) margarine 30g (1oz) flour 1 x 15ml spoon (1 tablespoon) onion, finely chopped 2 x 15ml spoon (2 tablespoons) natural yoghurt 1 x 10ml spoon (1 dessertspoon) Worcestershire sauce 1 x 5ml spoon (1 teaspoon) whole grain mustard 1 x 5ml spoon (1 teaspoon) parsley, chopped pinch of cayenne pepper salt and black pepper 2 hard boiled eggs, chopped 2 x 15ml spoon (2 tablespoons) Parmesan cheese, grated cayenne pepper to garnish Preheat oven to 200°C/400°F, Gas Mark 6. Place the milk and scallops into a pan. Poach gently for about 3 minutes. Strain and reserve cooking liquid. Set the scallops to one side. Melt the margarine in a pan, stir in the flour and cook for 2 minutes. Gradually add the reserved cooking liquor and stir over a gentle heat until the sauce thickens. Remove from the heat and stir in the remaining ingredients except the Parmesan cheese. Finally fold in the scallops. Dust with Parmesan and bake for 15-20 minutes until golden brown. Garnish with cayenne pepper before serving. Serves 4