Preheat the broiler.
Open each scallop. Sprinkle a pinch of sea salt and some pepper over each scallop. Drizzle a bit of wine into each shell, then drizzle the scallop with a bit of olive oil. Top each scallop with some of the parsley and bread crumbs.
Place each shell in an ovenproof pan and place it under the broiler for 1 1/2 to 2 minutes. Serve immediately.
Recipe copyright 2001, Mario Batali. All Rights Reserved.