Venetian-Style Scallops

[quicklook-recipe prep_time=”10 min” cook_time=”15 min” serves=”6″ details=”” ]

[ingredients-list title=”Ingredients” serving_size=””]
[ingredients-left]

• 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

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[ingredients-right]

• Salt
• Freshly ground pepper
• Juice of 1 lemon

[/ingredients-right]
[/ingredients-list]

[step-list-wrapper title=”How to make it” time=”25 minutes”]
[step-item number=”1″ image_url=”” title=”” ]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.[/step-item]

[step-item number=”2″ image_url=”” title=”” ] Spoon the mixture into 4 to 8 scallop shells or 4 individual serving dishes. Drizzle with the lemon juice and serve immediately.[/step-item]

[/step-list-wrapper]

Originally Published in Reader's Digest