Scallops with Coriander Crumble

This week I have been craving for fish, so today my husband and I went shopping and we splashed out on seafood. So the next few recipes will probably be based on aquatic feasts!
I created this recipe for today influenced by the billions of TV cooking shows (especially Rick Stein - the seafood lover) I have been watching since I got in UK.
I totally LOVE scallops and by now you might have been thinking: Cyntia loves ANY food!!! And if you think that you are right!
Anyway, scallop is special!!!
For this recipe you will need:

4 scallops on their shell
Preheat the oven to 200 degrees Celsius.
The sauce:
1/4 of onion finely chopped
1/2 leek chopped
1 tsp of garlic paste
1/2 tbsp of butter
1/2 tbsp of olive oil
150 ml of milk - 100 ml to start the sauce and 50 ml to dissolve the cornflour
1 tbsp of cornflour
1 tbsp of grated Parmesan cheese
1 tbsp of grated mozzarella
1 tbsp of double cream
1 egg yolk
A pinch of nutmeg
Salt and pepper to you taste
Melt the butter with the olive oil in a sauce pan and add the onion, frying until golden brown. Add the leek and garlic and fry them a little bit before adding the 100 ml of milk.

When the milk starts boiling, dissolve the cornflour in the rest of the milk and add to the sauce pan. The sauce will become thicker. Take it out of the heat, start beating the egg yolk and add the sauce little by little (if you add it straight away the egg will curdle). After the mixture is combined, take the pan back to the heat (low heat) and add the Parmesan and the mozzarella as well as the double cream and pinch of nutmeg. Try it and season to taste. Pour a spoon or so over the scallops on their shells and reserve.
For the crumble:
1 slice of white bread - the ones you use for toast
A bunch of coriander - as much or as little as you like 
1 tbsp of Parmesan cheese
1 tbsp of olive oil
Salt and pepper to taste
Blend all the ingredients in a mixer until it looks like a green couscous. Sprinkle on the top of the scallops (which will have the sauce by now). And bake in the oven for 10 minutes or until the crumble is golden. Serve it straight away with a drizzle of lemon.

It is VERY YUMMY!!! And I hope you love it!!!!