Grilled Eyes of Scallops Ingredients Serve 1 Serves 4 Seasonings Serve 1 Serves 4 eyes of scallops prawns onion spinach potatoes 40g 30g 30g 20g 50g 4 large (160g) 8 (120g) 120g 80g 200g oil white wine *Sauce  milk  potato starch  water  cheese (melting type)  egg yolk  salt  A dash of pepper 3g 15g 100g 7g 20g 4g 0.5g - 12g 60g 400g (2 cups) 28g (2 1/2 tablespoons) 3 tablespoons 80g 16g 2g (2/5 teaspoon) *To coat baking dishes  Oil, Garlic 1 Cut each scallop into 2 thin round pieces. Remove the vein from the back of prawns. 2 Boil the spinach and cut into 3-cm long pieces. Boil the potatoes and cut into 5-mm thick pieces. Thinly slice the onion. 3 Heat the oil in a pan, fry the onion, prawns and scallops and add the white wine.
4	Boil the milk in another pan and stir in water and potato starch mixture to thicken the sauce. Season with salt and pepper, and remove from heat. Add the cheese and egg yolk.
5	Coat baking dishes with oil and rub with a section of garlic. Place the potatoes, spinach, scallops and prawns, pour the sauce over, and bake in an oven.

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