Scallops au gratin

Scallops au gratin are a perfect appetizer before dinner a delicate and fragrant breading flavored with thyme, marjoram and parsley embellishes these refined seafood, a delicious alternative to the more common mussels au gratin. Scallops au gratin will be a perfect dish to present to your guests, an easy and tasty recipe at the same time, also ideal as a last-minute appetizer. You think about making the breading moist at the right point and choosing the meatiest scallops... the rest will be taken care of by cooking in the oven, so you can devote yourself to the last details of the table to be set. Scallops au gratin ready, let the party begin! INGREDIENTS Scallops 8 Breadcrumbs 100 g Lemon zest 1 Parsley to taste Thyme to taste Marjoram to taste Extra virgin olive oil 40 g Salt to taste Black pepper to taste Preparation To make scallops au gratin, start with the breadcrumbs: remove the crust of the bread (you can use it to make crispy croutons) and cut the crumb into cubes. Transfer it to a mixer, then add the oil, salt and pepper. Also add the aromatic herbs, parsley, marjoram and thyme and finally grate the lemon zest. Blend to obtain a coarse mixture; With these doses your breadcrumbs will be moist at the right point, so that the result is tasty and not too dry. Take the scallops, which you have previously rinsed under running water, and place them on a drip tray with the shell facing down, then stuff them with the breadcrumbs obtained. Bake in a preheated convection oven at 190° C for about 15 minutes or until an inviting crust forms. Your scallops au gratin are ready to be served!