Scallops “Ovidio” Au Gratin

Open scallops with pointed knife and separate top shell from bottom shell. Remove scallop meat and corail. Remove beard and gray edges. Wash scallops well and pat dry with paper towels. Mix ham, bread crumbs, egg yolk, parsley, salt and half the white wine to make a gratin mixture. Fill the scallops with the gratin mixture and press in scallops with corail. Drizzle with remaining wine and 2 tablespoons brandy. Wrap stuffed scallops in aluminum foil and gratinate at 220° C for 8 minutes. Remove aluminum foil. Arrange stuffed scallops on a fireproof platter and flambé with remaining brandy. I owe this special recipe to my friend Alberto Boemo, patron of the fish restaurant “Ovidio” in Grado.

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