Title: Scallops Venetian-Style (Cape Sante Alla Vene
Categories: Seafood Italian
Yield: 6 Servings

1 1/2	lb	Scallops
1/4	c	Olive oil
2		Garlic cloves, minced
2	tb	Parsley, chopped
		Salt & pepper to taste
		Juice of 2 lemons

Wash scallops under cold running water. Pat dry with paper towels. Heat oil in a medium skillet. Add scallops, garlic and parsley. Season with salt and pepper. Cook over medium-low heat 5 to 6 minutes or until golden. Stir several times during cooking. Add lemon juice and mix well. Place on a warm platter. Serve immediately.

Source: Northern Italian Cooking, Biba Caggiano

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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