Venitian-Style Scallops

INGREDIENTS

• 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

   

  PREPARATION

   

• 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.