Baked Scallops

Take the scallops out of their shells and trim off the beards and all the black
parts. Wash the deep shells of the scallops, dry them, put in the scallops, and pour
one-half tablespoonful of vinegar over each. Blanch a bunch of parsley and chop it
finely ; mix it with the grated breadcrumbs, season to taste with pepper and salt,
and bind the mixture into a paste with a little milk. Spread some of the paste over
each shell, strew a few dried breadcrumbs on the top, and put a small piece of
, butter on each. Place them in a brisk oven and bake for twenty minutes. Serve the
scallops very hot and in their shells, on a folded napkin on a dish.