Ingredients:

• 8 Scallops
• 100 g breadcrumbs 
• 40 g extra virgin olive oil
• Salt, to taste
• Parsley, to taste
• Thyme, to taste (optional)
• Marjoram, to taste (optional)
• Black pepper, to taste (optional)
• Traditional Balsamic Vinegar of Modena P.D.O. 

Procedure:

Prepare the breadcrumb coating by mixing the breadcrumbs with olive oil and finely chopped parsley (other herbs such as marjoram or thyme can be added to taste). Clean the scallops and coat them in the mixture prepared above.
Place them on a baking tray, with the shell facing downwards so that the scallops can be easily filled with the breadcrumb mixture. Then bake in a preheated oven at 190°C for about 15 minutes; as soon as a crust has formed, the scallops au gratin are ready.
Serve on a plate and finish with Traditional Balsamic Vinegar of Modena P.D.O.