1 tablespoon Dijon mustard
1 tablespoon chopped garlic
1/4 cup plus 1 tablespoon Chili Sauce
Juice of one fresh lemon
Freshly ground black pepper
1 cup plus 2 tablespoons olive oil
18 Diver Scallops, cleaned and bottom shells reserved
1/2 cup grated Parmigiano-Reggiano cheese
1 tablespoon finely chopped parsley leaves
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