Pre heat your oven to 200˙c. Lay the scallop shells onto a roasting tray. Place a scallop in each then add 1 tbsp of white wine into each shell. Divide the garlic butter between the scallops then sprinkle over some breadcrumbs, the idea is that they thicken the sauce as the butter melts. Roast the scallops for 5-7 minutes until the butter has melted and the breadcrumbs are crisp and golden. Serve two each with a wedge of lemon – you’ll want some bread to mop up the juices which taste delicious.