This is an Italian traditional starter for Christmas Eve and for all formal dinner party where fish is the main theme. This variation uses fresh breadcrumbs rather than "pangrattato" (Italian dry fine breadcrumbs), resulting in a much more moist result that we like at home.
6 big Atlantic scallops with their roe still attached
500gr fresh breadcrumbs
2 tablespoons of finely chopped fresh parsley
3 biggish cloves of garlic, minced
6 tablespoons olive oil
Must have: 6 scallops scells
Mix the breadcrumbs, garlic and parsley in a bowl, add the olive oil and mix well.
Coat the bottom of your shells with a thin layer of the mixture, then coat each scallop well and place one scallop per shell, adding a final layer of mixture on top.
Bake in a preheated oven at 200degrees Celsius for 20 mins or slightly less - don't let the mixture burn. Serve very warm.