Recipe
Venezian Sauteed Scallops (Capesante alla Veneziana)
Posted by : unknown
Preparation time : 10 Min
Cooking time : 5 Min
Level of difficulty : Low
Ingredients
4 servings
- 450 gr (1 lb) shelled scallops
- salt and pepper
- breadcrumbs
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons butter
- half lemon juiced
- 2 - 3 parsley, finely chopped
Preparation
- Season the scallops with salt and pepper. Dredge lightly into the breadcrumbs, shacking off the excess.
- Place the oil and butter in a skillet. When the butter starts foaming add the scallops.
- Reduce heat to medium high and saute for about 2 minutes until golden on all sides.
- Add a generous squeeze of lemon. let it evaporate.
- Top with the parsley, adjust salt and pepper, and serve at once.
