- 1 scallop and coquille per person
- best butter
- best soy
- maldon sea salt
Put scallop in shell. Rub tiny bit of garlic on top of scallop. Add a knob of butter and on top sprinkle soy sauce no more than tsp. Sprinkle at least a solid teaspoon of Parmesan.
Put under the grill (at 200 degrees) for no more than 3-4 minutes--depending on how big scallops are. When done, put scallops on a tray of salt so coquilles don't wobble around. Sprinkle of salt and a squeeze of lemon on each scallop.