Scallops in Bread Shells with Parsley

° Serves 6

These stuffed rolls, which can be made ahead, become a favorite of everyone who tries them. Although you can use a single large bread loaf and cut it into wedges for serving, I prefer to use hard rolls and serve one per person. Be sure to select rolls that don’t have any holes on the sides or bottom, as the butter has a tendency to seep out.

I use medium-size sweet bay scallops or small sea scallops, although any size will work well. If you are not fond of cilantro and ginger, use parsley and either garlic or shallots instead.

• 6 small round or oval hard rolls (about 3 ounces each)
• 1 tablespoon virgin olive oil
• 1 pound bay scallops (about 36)
• 8 tablespoons (1 stick) unsalted butter, softened
• 2 cloves garlic, chopped fine (2 teaspoons)
• 3 tablespoons chopped flat-leaf parsley
• ½ cup coarsely chopped mushrooms
• ¼ teaspoon salt
• ½ teaspoon freshly ground black pepper

Preheat the oven to 375 degrees. Cut off the top of each roll about a third of the way down and, with your fingers, pull out the soft insides. Place the insides and the roll “lids” in a food processor and process to crumbs. Mix 1½ cups of the crumbs (reserving any extra for another use) with the olive oil and set aside.

Rinse the scallops to remove any sand or grit and drain thoroughly.

Combine the butter, garlic, parsley, mushrooms, salt, and pepper in a bowl and mix well. Place about 2 tablespoons of the butter mixture in the bottom of each hollowed-out roll. Arrange the scallops, about 6 per roll, on top of the butter mixture and cover with the remaining mixture. Lightly press the bread crumbs on top, mounding them in the center.

Arrange the rolls on a cookie sheet lined with nonstick aluminum foil and bake for 25 minutes, or until the scallops are cooked through and the tops are nicely browned. Serve.

These stuffed rolls can be prepared a few hours ahead and baked when needed.