Open the scallops and remove the fruit which should be well coarse, remove the dark part (little edible part full of sand) wash the white and orange fruit if possible with seawater and keep it in a bowl in the refrigerator. Mix together the ingredients for the gratin, pass the fruit making it adhere well to the "rich panura." Wash well and brush the concave half of the shells and arrange the scallop fruit in each. Drizzle with a little oil and bake at 180° for 15 minutes , a golden crust will have formed on the surface.
