Baked Scallops on the Shell with White Wine

Allow 2-3 scallops per person, depending on the size.

Usually the scallops are sold already opened and cleaned. If not, you can always ask your fishmonger to do it for you and make sure you are given the shells.

For 4-6 as a starter:

• 12 good sized scallops and 6 perfect shells (choose the largest ones)
• 2 large garlic cloves, peeled and chopped
• 1 heaped tablespoon of chopped parsley
• white wine, a tablespoon per shell
• some cold butter
• breadcrumbs
• salt
• pepper

Heat the oven to 200 C.

Rinse the scallops under cold water, pat dry with a kitchen paper towel.

Wash the shells under hot water, dry and place then on a large baking tray.

Season the scallops with some salt and pepper.

Nestle the scallops in their shells, two per one large shell.

Mix the chopped parsley with the garlic and scatter all around and on top of the scallops.

Pour in the white wine into each shell.

Dab the scallops with some butter and sprinkle with some breadcrumbs, about half a teaspoon per shell.

Bake on the upper shelf (but not the highest, the garlic may burn that way)  in the preheated oven until golden and bubbling, about 10-15 minutes, depending on the size.