Scallops venetian-style (cape sante alla vene

6 Servings

Ingredients

Quantity Ingredient
1½ pounds Scallops
¼ cup Olive oil
2 Garlic cloves, minced
2 tablespoons Parsley, chopped
Salt & pepper to taste
Juice of 2 lemons

Directions

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 medium-low heat 5 to 6 minutes or until golden. Stir several times during cooking. Add lemon juice and mix well. Place on a warm platter. Serve immediately.

Source: Northern Italian Cooking, Biba Caggiano

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