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Prep time: 10 minutes
Cooking time: 10 to 15 minutes
You Will Need
4 large sea scallops, about 3/4 pound
2 tablespoons finely chopped fresh flat-leaf parsley
1 garlic clove, finely chopped
1/4 cup extra-virgin olive oil
Salt
Freshly ground pepper
Juice of 1 lemon
Wine: a dry white (Breganze Pinot Grigio)
What to Do
1. In a large skillet, sauté the scallops, parsley and garlic in the oil over high heat 4 to 5 minutes, or until the scallops are just tender. Do not overcook the scallops. Season with salt and pepper to taste.
2. Spoon the mixture into 4 to 8 scallop shells or 4 individual serving dishes. Drizzle with the lemon juice and serve immediately.
Serves: 6
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