Scallops venetian-style (cape sante alla vene

Yield: 6 Servings

Ingredients:

1 1/2 lb Scallops
1/4 c Olive oil
2 Garlic cloves minced
2 tb Parsley

Instructions:

chopped Salt & pepper to taste 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