Scallops in Sauce

Preparation:

Preparation: Prepare the sauce: put half the butter, the oil, the chopped parsley, the dissolved anchovy, the brandy, a little ground pepper and crushed garlic in a saucepan. Open the shells, extract the molluscs (nuts) and the eggs (corals): wash them several times under running water, separate them, remove the fine membrane and dry them. Wash the shells well and dry them. Butter the shells and distribute the well-arranged nuts and corals. Melt the remaining butter in a small saucepan and brush the shellfish with it. Place the shells in a preheated oven (250 degrees) for 5 minutes. Meanwhile, put the saucepan with the ingredients for the sauce on the heat. Bring to a boil and stir constantly. Remove the shells from the oven and pour a little sauce into each one. Bake for a few more minutes and serve.