Scallops Venetian-style (cape Sante Alla Vene
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | Italian | Italian, Seafood | 6 | Servings |
INGREDIENTS
| 1 1/2 | lb | Scallops |
| 1/4 | c | Olive oil |
| 2 | Garlic cloves, minced | |
| 2 | T | Parsley, chopped |
| Salt & pepper to taste | ||
| Juice of 2 lemons |
INSTRUCTIONS
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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Nutrition (calculated from recipe ingredients)
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Calories: 388
Calories From Fat: 215
Total Fat: 24.3g
Cholesterol: 85.1mg
Sodium: 724.6mg
Potassium: 252.6mg
Carbohydrates: 31.4g
Fiber: <1g
Sugar: <1g
Protein: 12.5g