Scallops Venetian-styleitalian, seafood 1 1/2 lb scallops 1/4 cup olive oil 2 garlic cloves, minced 2 tablespoon parsley, chopped 1 salt & pepper to taste 1 juice of 2 lemons 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 |
