Baked Scallops in the Shell: Capesante al Forno

• 12 sea scallops, still in their shells
• Coarse sea salt and black pepper
• 1/4 cup white wine
• 1/4 cup extra-virgin olive oil
• 1/2 bunch Italian parsley, finely chopped to yield 1/8 cup
• 1/4 cup fresh bread crumbs, lightly toasted

1. Preheat the broiler.
2. Open each scallop.
3. Sprinkle a pinch of sea salt and some pepper over each scallop.
4. Drizzle a bit of wine into each shell, then drizzle the scallop with a bit of olive oil.
5. Top each scallop with some of the parsley and bread crumbs.
6. Place each shell in an ovenproof pan and place it under the broiler for 1 1/2 to 2 minutes.
7. Serve immediately.

still, salt, white wine, extravirgin olive oil, italian parsley, bread crumbs

Taken from www.foodnetwork.com/recipes/mario-batali/baked-scallops-in-the-shell-capesante-al-forno-recipe.html (may not work)