Title: Scallops Venetian-Style
Categories: Seafood
Yield: 6 Servings

1 1/2	lb	Scallops
1/4	c	Olive oil
2		Cloves garlic; minced
2	tb	Parsley; chopped
		Salt & pepper to taste
2		Lemons; juice of

Date: Wed, 1 May 1996 21:58:25 GMT

From: Anne Sheresky

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