Le Capesante Gratinate

Finely dice the garlic, set into a medium mixing bowl. 
Finely dice the parsley, add to the bowl with the garlic. 
Add freshly grated breadcrumbs to the bowl, adjust to taste with salt and pepper. 
Set aside until fish is cleaned and ready to be filled.

Remove the scallops from their shells, and clean both the scallops and shells well. 
Pour some brandy over the shells to flavor the insides, and cover any remaining fishy smell that might linger.  
Prepare a baking sheet by lining with aluminum foil. 
Replace the scallops into the shells, place onto prepared baking tray. 
Cover with the breadcrumb blend, and add a generous tablespoon of olive oil on top.  

Preheat the oven to 200.  Once heated, add the scallops and allow to bake for between 15-20 minutes.  
You can check doneness by inserting a toothpick into the middle - if it enters the fish easily, then the scallop has completed baking time. 
The color should also be golden brown without seeming to be overly dry - this is why it's important to cover the fish well with the breadcrumb mixture and add at least 1 tbsp of olive oil to each shell.