Venetian-Style Scallops

Quick look

  • prep 10 min    cook 15 min
  • serves 6


  • 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

    How to make it  25 minutes

  • 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.

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