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Capesante alla veneziana

Venetian Style Scallops

Course: Main Course , Appetizer

Ingredients

  • 4-6 sea scallops shucked and cleaned if need be
  • fine breadcrumbs q.b.
  • 1 small clove of garlic peeled and finely minced
  • A few sprigs of parsley trimmed of their steams and finely minced
  • salt and pepper
  • olive oil
  • freshly squeezed lemon juice to taste

Instructions

    Cup of Yum
  1. Take the garlic and half the parsley and finely mince them together.
  2. 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. 
  3. 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. 
  4. Transfer the scallops to individual serving dishes. 
  5. 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. 
  6. Serve immediately.