Pan-friend Scallops with Garlic, Parsley and Lemon


Food Picture: 

Ingredients

  • 8 (about 1kg) scallops in the half shell
  • 1 clove of garlic, finely chopped
  • ½ tbsp finely chopped flat-leaf parsley
  • ½ lemon, finely grated rind and juice only
  • 2 tbsp extra-virgin olive oil

Preparation method

Serves 4

Prep time 10 mins, cook 5 mins

In Venice, local lagoon scallops (capesante) are often cooked in a very hot pan with nothing more than a little olive oil, garlic, parsley and lemon juice.

Scatter scallops with garlic, parsley, lemon rind and drizzle with olive oil. Heat a large cast-iron frying pan over high heat until very hot (4-5 minutes). Add scallops to the pan and cook, shell-side down, until just opaque (3-5 minutes). Drizzle with lemon juice, season to taste with sea salt and freshly ground black pepper, and serve immediately.
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Thanks to http://www.food.ninemsn.com.au for this delicious recipe!