Scallops on flaps

To begin with, defrost the scallops first, leaving overnight in the refrigerator or at room temperature. Remove any excess parts, leaving only the scallop body itself and the roe. Drain or blot excess liquid, return scallops to sinks. Preheat the oven to 190C. While the oven heats up, make two scallop fillings. For the first filling, fry bacon strips over medium heat until rosy crispy, cut into small pieces. For the second filling, grate the zest of half a lemon, 1 clove of garlic. Mash crackers with a rolling pin or in a mortar to a large crumb. Finely chop the parsley. Cut the oil into 6 pieces. Season the scallops lightly with salt, add the parsley to each. Season three scallops with black pepper, add chopped bacon to them. Add lemon zest, garlic to the remaining three scallops. Put a piece of butter in each scallop. Then add the bread crumbs to the scallops with garlic and lemon.

Bake in the oven at 190C for 8 minutes. Serve with lemon wedges.