St. Jacques shells au gratin

Preparation:

Preparation: Mix the breadcrumbs, grated pecorino cheese, garlic, chopped parsley, salt in a bowl (bear in mind that molluscs are very sweet and consequently don't be afraid to overdo it). Arrange the scallops directly on the oven dripping pan (if they are frozen, they must not be defrosted beforehand!) inside their half shell. Cover each mollusc with about 1 spoonful of the mixture and add a spoonful of oil. Bake in the oven already heated to maximum (this is important) for about 15 minutes (but it can be something less!). They must be served freshly baked. It goes very well with sparkling white wines or a light rosé, preferably slightly sparkling.