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Scallops with Garlic and Parsley |
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Serves: 4
Print this Recipe
(Capesante Aglio e Olio)
Category: Shrimp, Lobster, and Scallops
Sweet fresh scallops cook quickly, perfect for a weeknight meal. This recipe comes from Grado on the Adriatic Coast. I like to use large sea scallops, but smaller bay scallops can be substituted.
1/4 cup olive oil
2 cloves garlic, finely chopped
2 tablespoons chopped fresh flat-leaf parsley
1 pound large sea scallops, rinsed and patted dry
Salt and freshly ground black pepper
1 lemon, cut into wedges
1 Pour the oil into a large skillet. Add the garlic, parsley, and hot pepper and cook over medium heat until lightly golden, about 2 minutes.
2 Add the scallops and salt and pepper to taste. Cook, stirring, until the scallops are just barely opaque in the center, about 3 minutes. Serve hot with lemon wedges.
From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
Scallops with Garlic and Parsley comes from the Cook'n in Italy collection. Click here to order this CD or download this brand-name recipe set right now!
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