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