Yield: 6 Servings
| Measure | Ingredient |
|---|---|
| 1½ pounds | Scallops |
| ¼ cup | Olive oil |
| 2 \N | Cloves garlic; minced |
| 2 tablespoons | Parsley; chopped |
| \N \N | Salt & pepper to taste |
| 2 \N | Lemons; juice of |
Date: Wed, 1 May 1996 21:58:25 GMT From: Anne Sheresky <sheresky@...>