Capesante alla veneziana
User Reviews
0
0 reviews
Unrated
-
Course
Main Course, Appetizer
Capesante alla veneziana
Report
Venetian Style Scallops
Share:
Ingredients
- 4-6 sea scallops shucked and cleaned if need be
- breadcrumbs q.b, fine
- garlic peeled and finely minced, 1 small clove
- parsley trimmed of their steams and finely minced, a few sprigs
- salt
- black pepper
- olive oil
- lemon juice to taste, freshly squeezed
Instructions
- Take the garlic and half the parsley and finely mince them together.
- In a skillet large enough to hold the scallops comfortably in a single layer, sauté the garlic and parsley mince over a very gentle flame just until they begin to give off their aroma.
- Dredge the scallops in the breadcrumbs and add the scallops to the skillet. Raise the heat slightly and sauté them gently until lightly browned top and bottom, perhaps 2-3 minutes a side, depending on their size.
- Transfer the scallops to individual serving dishes.
- Add the lemon juice to the pan juices in the skillet, stir and let simmer for a minute, then nap the scallops with the resulting sauce. Sprinkle with the remaining parley.
- Serve immediately.
Genuine Reviews
User Reviews
Overall Rating
0
0 reviews
Unrated
Other Recipes
You'll Also Love
