Scallops venetian-style

Yield: 6 Servings

Measure Ingredient
1½ pounds Scallops
¼ cup Olive oil
2 Cloves garlic; minced
2 tablespoons Parsley; chopped
Salt & pepper to taste
2 Lemons; juice of

Date: Wed, 1 May 1996 21:58:25 GMT From: Anne Sheresky <sheresky@...>

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