Rinse the scallops in cold water then pat
dry with kitchen paper. With scissors, snip
off the corals (the orange part) as closely
as you can to the plump white scallop, and
reserve. Scrub the scallop shells
thoroughly and dry them.
Remove the crusts from the bread and
discard. Break the bread into smallish
pieces, then pulse in the food processor to
make into fine breadcrumbs. Tip into a large non-stick frying pan and toast the breadcrumbs over a moderate heat, stirring every now and then. When they are evenly browned, set aside.
Brush any crumbs from the pan with kitchen paper then add the olive oil. When hot, add the scallops but not the corals. Fry over a moderate heat for 3 minutes on each side, then add the corals, chopped parsley and garlic and fry a further minute. If you have shelled your own scallops and saved some of their sweet juice, strain it through muslin to remove any sand then add it to the pan now and let it bubble over a high heat. Season to taste with salt and pepper, add the lemon juice and mix well.
Spoon three scallops and their corals with some of the pan juices onto each of the cleaned shells, then scatter with the dry toasted breadcrumbs. Serve with the lemon wedges.