Baked Scallops with Breadcrumbs
Open the scallops with a sharp knife and loosen the meat from the shells. Rinse with cold water. Remove the coral from the scallops, chop and set aside.
Rinse 4 scallop shells and pat dry. Rub the scallop shells with olive oil and place on a baking sheet. Use some aluminum foil to secure each shell in place.
Heat some olive oil in a skillet. Add the shallots and garlic, and cook until translucent. Stir in the chopped coral, and season with the paprika. Add the wine and grappa. Cook over medium heat until the liquid has evaporated. Season with salt and pepper to taste.
Divide the scallops between the 4 shells and divide the shallot mixture between the shells. Sprinkle the breadcrumbs on top of the scallops and drizzle with olive oil.
Bake in a preheated oven until golden brown, about 15 minutes. Serve immediately.