Scallops Venetian Style
(Capesante alla Veneziana)
Ingredients:
1 and 1/2 pounds scallops
1/4 cup extra virgin olive oil
2 garlic cloves, chopped
2 tablespoons chopped parsley
Salt and freshly ground pepper
Juice of 2 lemons
Directions:
Wash scallops under cold running water.
Pat dry with paper towels.
Heat olive oil in a medium skillet.
Add scallops, garlic and parsley.
Season with salt and pepper.
Cook over medium-low 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. Makes 4 to 6 servings.