Preparing these scallops is Mediterranean delicious and the fastest way to make a fantastic appetizer in a very short time before the main course of fish or octopus or any other seafood dish. It is very tasty and juicy, and besides that, it is also a healthy food, and I personally love to make them in several ways, which I will post recipes later. Follow recipe.
Ingredients: simple, total time: 35 min. 4 serving
12 large scallop caps
1-2 cloves of garlic/ minced
1 large sprig parsley/ finely chopped
1/2 lemon juice
100 ml extra virgin olive oil to taste
salt and pepper to taste
Preparation:
For the recipe for Venetian scallops, remove the fruit from the shells (both the white part called the nut and the orange part called the coral) and rinse them well in fresh water.
Also wash the 4 largest scallops and keep them in a warm oven.
Chop a clove of garlic and a large sprig of parsley, then mix it up with olive oil.
Fry the scallops caps in a pan, with about 1/2 cup of olive oil and aromatic mixture both side, then add salt, pepper, and sprinkle with the juice of 1/2 lemon.
Turn off after half a minute.
Arrange the scallops three by three in the warm shells set aside and baste them with the cooking juices.
Serve warm, them immediately!
Buon appetito!
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