SCALLOPS VENETIAN STYLE
The Italian way with seafood is remarkable for its simplicity.
- 1½ pounds scallops
- ¼ cup olive oil
- 2 garlic cloves, chopped
- 2 tablespoons chopped parsley
- Salt and freshly ground pepper to taste
- Juice of 2 lemons
Instructions:
- Wash scallops under cold running water. Pat dry with paper towels.
- Heat oil in a medium skillet. Add scallops, garlic and parsley. Season with salt and pepper. Cook over mediumlow heat until golden, 5 to 6 minutes, stirring several times during cooking. Add lemon juice and mix well. Place on a warm platter. Serve immediately.