Wineglass Bay, Freycinet National Park

Ingredients

250grms Tasmanian scallops, 60grms butter, 60grms flour, ½ litre milk

Method

Clean scallops by removing any black vein along the side of the scallop. Place in lightly salted water for approx. 1 hour. Remove and dry.

Make white sauce by melting butter, remove from heat, add flour, mixing with a wooden spoon. Add half the milk, mixing till smooth and put back on low heat. Stir till the sauce begins to thicken and add remainder of milk. Continue stirring until the sauce boils, season with salt and pepper and add scallops. Simmer for five minutes and remove from heat and add few drops of fresh lemon juice. If the scallops are cooked too much they will become tough, so its better to undercook them.

Serve on toast with a sprinkling of finely chopped parsley.

Curried scallops are delicious and made the same except adding some curry powder to the melted butter.