Scallops on Toast, Baked

Toast some slices of Jocko bread (No. 3416), and lay them on a well buttered dish. Blanch the scallops in a little white wine, slat and pepper, range them on the toast, one beside the other, very close together. Mix the scallop broth with some bechamel sauce (No. 409), and with this cover all the scallops and toast; besprinkle with bread raspings, grated cheese and butter, and brown them in a hot oven.