4 scallops per serving (adductor muscle plus gonad)
3 tbsp. white wine (dry)
1 tsp. lemon juice or vinegar
1 tsp. butter
2 tbsp. Parmesan cheese
Salt and pepper

Clean the scallop and put adductor muscle and gonad in an oven-proof bowl or dish (each serving prepared separately); add white wine, lemon juice, salt and pepper and let sit for 15 minutes. Add butter and Parmesan cheese to each bowl and bake in preheated oven for 4-5 minutes at medium heat. Serve immediately.

If you have nice scallop valves, clean them well, and put 1 scallop on each valve (or shell), divide the rest of the ingredients and prepare each individual scallop as explained above. The baking time can be reduced to 2 minutes (or until the cheese is melted.)

Makes nice appetizers served with a cold white wine or a rose, and a cracker or toothpick to help to get the scallop out of the shell.