Cape Sante in Tecia (Cappe Sante in Tegame)

• 16 large scallops
• fine breadcrumbs
• 2 tbs olive oil

Open the scallops. Remove, wash and pat dry the edible white muscles, and coat them with breadcrumbs. Reserve the 8 best half-shells and clean them well.

Heat the olive oil and butter in a pan with the clove of garlic and a chopped sprig of parsley. After a few minutes remove the garlic and put in the scallops with a very little salt. They will take about 12 to 15 minutes to cook. Make