Preheat oven to 190 degrees of Celsius.
Remove scallops from shells, wash and dry them well.
Put scallops into a shallow pan, pour on the water and add the lemon juice. Cover and poach for 5 minutes.
Turn into a basin, reserving liquid.
Melt butter in the pan, add onion, cover and cook gently for 2 minutes. Put in mushrooms, increaseheat and cook briskly for a further 2 minutes, stirring all the time.
Draw pan aside, stir in garlic and flour and blend; add the stock or liquor from the scallops, tomato puree and seasoning.
Bring to the boil and simmer for 2-3 minutes. Boil wine in a small pan until reduced by about a third. Add to the sauce and simmer for a further 5 minutes.
Skin tomatoes, quarter and remove the seeds and cut away the little piece of hard stalk. Cut each piece of tomato in half lengthways and add to the sauce with the scallops.
Spoon at once into the deep shells. Sprinkle well with the breadcrumbs tossed in melted butter.
If using creamed potato, pipe it round the shells to make a thick border before setting them on a baking sheet.
Put in oven for about 5 minutes, until they are brown.
Dust with chopped parsley.
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