Baked Scallops

I ask the fishmonger to look for the smallest, tastiest scallops when I am going to make this recipe. Some fishmongers "sell fresh scallops already opened and cleaned, which can save your preparation time, but do make sure they are plump and firm. It is important that the bread is not noticed, so the crumbs must be very fine, almost transparent, and made from brown bread. Sometimes in bars and restaurants scallops are simply cooked on their shells, a la plancha, with a little chopped