Capesante alla veneziana
Venetian Style Scallops
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
- 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.