Scallop gratin

4 scallops in their shells
40 g breadcrumbs
25 g grated Parmigiano
100 ml vegetable stock
1 garlic clove
1 tablespoon chopped parsley
Salt and pepper
Extra virgin olive oil

I mix the breadcrumbs, cheese, parsley, salt, pepper, chopped garlic and a little oil.

I combine everything and add the stock.

The mixture should be very moist.

Meanwhile, I thoroughly wash and dry the scallops, wash their shells and grease with a splash of oil. I cut the scallops into pieces: each white muscle into 4 and the coral into 3.

I put some filling in the bottom. Everyone uses whole scallops, but I prefer pieces so there is no need for a knife when eating.

I cover the scallops with the remaining filling and drizzle with oil.

I bake in a hot oven at 200°C for about 10 minutes.
An excellent starter, or a main course with larger quantities.