Venitian-Style Scallops

Venitian-Style Scallops



  • 8 large sea scallops
  • 2 cloves of garlic, chopped
  • 1/4 cup of Italian flat leaf parsley
  • 3 Tbsp of extra-virgin olive oil
  • 1 Tbsp butter
  • 1/2 tsp of salt
  • 1/2 tsp of fresh ground black pepper
  • Juice of 1 lemon




  • In a large skillet, sauté the scallops, garlic and parsley in the olive oil until tender. Do not overcook or the scallops will become tough.
  • Season with salt and pepper.Transfer to a serving plate and drizzle with lemon juice.

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