Scallops au Gratin  (Capesante al Gratin)

INGREDIENTS: (4 servings)
1 Kilo Scallops (Capesante)
100 Gr. Breadcrumbs
2 Potatoes
5 Tbsp of Extra Virgin Olive Oil
1 Onion
1 Clove Garlic
Parsley
Salt

Put the scallops in a large saucepan with lid, then cook them on high heat till they will have opened, then drain and remove the molluscs from the shells.
Separately, boil to half cooking the potatoes and the onion.
Drain, peel the potatoes and cut both the vegetables, place them in a greasy heat-resistant pan with 1 spoon of olive oil.
In a dish mix breadcrumbs with minced parsley, garlic, a pinch of salt and 2-3 tbsp of olive oil.
Roll in the mixture the shellfish, place them in 4 shells sprinkling withbreadcrumbs.
Place scallops on the potatoes, wet them with 1 spoon of olive oil therefore bake in preheated oven to 200 degrees C for about 15-20 minutes.