Scallops au gratin

Preparation:

Preparation: Put the scallops in a large saucepan with a lid then cook over high heat until they open, then drain and remove the shellfish from the shells. Boil the potatoes and onion separately halfway through cooking, drain them, peel the potatoes then slice both vegetables and place them in a baking dish greased with 1 tablespoons of oil. In a deep dish, mix the breadcrumbs with the chopped parsley together with the garlic, a pinch of salt and 2-3 tablespoons of oil. Roll the scallops in the mixture, divide them into 4 shells, sprinkling them with any remaining breadcrumbs. Place them on the potatoes, drizzle with 1 tablespoon of oil then put them in a hot oven at 200 degrees for about 15-20 minutes. Before serving, cover with the other well washed and dried shells.