Recipe - Scallops Venetian-Style (Cape Sante Alla Vene

1 One half pound Scallops
One fourth cup Olive oil
2 Garlic cloves, minced
2 tablespoon Parsley, chopped
Salt & pepper to taste
Juice of 2 lemons

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 mediumlow 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