Friselle & Seafood... and garlic scapes

The super italian dish called Friselle. Friselle are a type of twice-baked bread from Puglia. They smallish ring shaped dough is baked until almost done. It’s then taken out, split in half, and baked again until it’s as hard as a rock.
Friselle have a characteristic shape, derived from their production process: they are typically circular and with a hole at their center. Characteristic is also the surface, rough where it's cut after the first baking, smooth where it's remaining form the original manual shaping of the dough. Sizes are variable: friselle's diameter and their holes' diameter can vary from 5-10 centimeters to 20 or more.