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- 12 large fresh scallops , separated from their shells (ask your fishmonger to do this for you)
- 4 concave scallops shells, as serving dishes
- 3 slices day-old white bread
- 6 tbsp extra-virgin olive oil
- large handful fresh finely chopped flatleaf parsley
- 1 garlic clove , finely chopped
- juice of a lemon , plus wedges to serve
Directions:View on BBC Good Food
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