- To make pangrattato, melt butter in a medium frypan over medium to high heat. Add breadcrumbs and cook, stirring occasionally, until golden brown. Transfer to a bowl and cool. Stir in zest and parsley and season with salt and pepper.
- Remove the scallops from the shells and divide among three pieces of baking paper, placing them close together. Wash the shells for presentation and arrange on a large platter of rock salt.
- Heat a splash of oil in a large frypan over very heat until smoky. Take a piece of baking paper and flip all the scallops into the pan at the same time. Sear for 1 minute on each side, then quickly remove. Wait for the pan to get smoking hot again and repeat with the remaining batches.
- Spoon chive oil into shells, then top with scallops and sprinkle with the pangrattato.