Scallops au Gratin

• 4 large scallops
• ½ pint (3 dl) milk
• 1

When purchasing fresh scallops from the fishmonger ask for the deep half shell. It is useful as a serving dish for the cooked fish.

Cut the prepared scallops into six or eight pieces, and place in a saucepan along with the milk, bay leaf, lemon and salt and pepper. Bring to the boil, then lower the heat and poach for 15–20 minutes. Drain from the cooking liquor and reserve