Selection of canapes featuring Scottish king scallops poached in milk I love scallops and cook them usually in one of three ways. The first two are popular in that I griddle or fry them but this method of poaching them gently in milk is perhaps not quite so well known. It is actually a foolproof method for ensuring they are cooked to perfection every time and don't become overcooked and rubbery as can so easily happen with these delectable but delicate little morsels. This way of serving the scallops as part of canapes was an experiment but I think it worked very well and the canape bases/additional toppings are of course infinitely variable. The following is precisely how I made this particular selection of Scottish king scallop canapes. Bread (toasted) and crackers form the bases of the cnapes Ingredients for 8 Canapes 8 Scottish king scallops 2 slices of bread 4 crackers of chosen type(s) 2 teaspoons tomato salsa 2 teaspoons soured cream with chives 2 teaspoons quail pate Milk a...