Scallops Baked under Filo Pastry

This dish is an adaptation of one that we served at a charity auction many years ago. Kam Po Butt (I do hope that is spelled right!), the then chef of Memories of China, came and cooked one of the courses — scallops baked in their shells with soy, ginger and spring onions. I have taken that basic idea and changed it slightly by adding the filo topping. This keeps all of the flavours in while cooking; and once the lid is broken the waft of the freshly cooked scallop juices is mouth-watering.