Scallops a la borderlaise

Ingredients
900g (2lbs) queen scallops, shucked and shells reserved
1 x 10ml spoon (1 dessertspoon) sunflower or olive oil
1 shallot, finely chopped
1 clove garlic, crushed
2 tomatoes, skinned, deseeded and chopped
1 x 15ml spoon (1 tablespoon) fresh chopped parsley
lemon rind, to garnish
salt and black pepper
125ml (4 fl oz) dry white wine
40g (1 and a half oz) fresh breadcrumbs
30g (1oz) butter, melted
Serves 4 

Method
Preheat the grill
Heat the oil in a pan and add the shallots and garlic.  Cook for 1-2 minutes.
Add the tomatoes, parsley, lemon rind, seasoning, wine and scallops. Cook for 2 minutes, stirring occasionally.
Spoon each scallop back into a shell with the tomato mixture and place into a large heatproof dish.  Sprinkle over the breadcrumbs.
Drizzle over the melted butter and place under a hot grill.  Cook for 1-2 minutes until the breadcrumbs are golden brown.
Serve as a starter with wedges of lemon.