Scallops with Balsamic Vinegar
Open and wash a dozen scallops; remove the top part of the shell. Mix breadcrumbs with a sprig of finely chopped parsley along with a minced clove of garlic and salt. Arrange the scallops in a pan, season with a little extra virgin olive oil and cover with the breadcrumb mixture. Put in the oven for fifteen minutes at 375 degrees F. Once browned, serve the scallops, basting each with a few drops of Cavedoni Balsamic Vinegar of Modena.