Fenugreek gouda-crusted scallops
- Preheat grill to high. Lightly oil a baking tray.
- Drain scallops and toss in lemon juice. Combine the cheese and breadcrumbs on a plate. Coat each scallop with mixture and place on baking tray.
- Place directly under the grill and cook for 3-4 minutes, until the cheese has melted and is golden and crusty. Serve as a starter or light meal with a salad and crusty bread on the side.