Clean and chop the shallot; wash and chop the aromatic herbs. Wash and chop the tomatoes: put them to drain in a colander. Mix the bread with the Grana Padano Fattorie Cremona and add the shallot, the aromatic herbs, the pulp of the tomatoes, a pinch of salt, a few tablespoons of oil and a few crumbled chili peppers. Stir. Place the well-dried scallops in the shells and cover with the “panure”. Sprinkle the surface with Grana Padano Fattorie Cremona and drizzle with a few drops of extra virgin olive oil. Grate in the oven at 220°C for about 3 minutes. Serve.