Blanch the scallops in boiling salted water for about 1 minute, drain and divide evenly among four ovenproof dishes or scallops.
2. score the tomatoes crosswise at the stem base, blanch (scald), rinse, skin, halve, remove stem base and seeds, dice the flesh.
3. rinse and dry the parsley and marjoram and chop finely.
4.season the mussels with iodized salt and pepper.
5.Paradeiser, kitchen herbs and bread crumbs over it form. Spread butter flakes evenly on top and bake the mussels in the heated oven for 3-5 minutes (current: about 200/gas: 3).
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