Gently pry open the scallops with the blade of a knife. Remove the mollusc from the shell and remove the excess mantle and the black "button" ensuring the pulp remains whole. Clean and rinse the concave portions of shells; rinse the molluscs thoroughly and dry everything. Recompose the scallops and arrange them on a baking pan. At this point work on the mixture for the gratin.
First take a non-stick frying pan and toast the yellow flour on a lively flame for ten minutes. In the meantime dice the Montasio Mezzano PDO and mix thoroughly with the bread crumbs; add chopped parsley, thyme and garlic; complete with a sprinkle of grated cheese, salt and pepper. Blend the mixture into the mixer gradually adding the toasted yellow flour to obtain a homogeneous stuffing.
Cover the scallops with a spoonful of mixture, adding a little extra virgin olive oil and a splash of Prosecco. Place the shells in a preheated oven at 200°. After 10 minutes, prepare individual plates with a drizzle of oil flavoured with a small thinly sliced black truffle. As a contour, corn wafers, obtained by drying thin lozenges of polenta in an oven until crisp. Final purely aesthetic touch, a dusting of yellow flour.

Preparation time: 30 min

Cooking time: 10 min