Yield: 6 Servings
Measure | Ingredient |
---|---|
1½ pounds | Scallops |
¼ cup | Olive oil |
2 \N | Garlic cloves, minced |
2 tablespoons | Parsley, chopped |
\N \N | Salt & pepper to taste |
\N \N | 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