Scallops Venetian Style

Scallops Venetian Style


-Serves 4 as an antipasto-

  • 1 pound scallops

  • 3 tablespoons olive oil

  • 1 garlic clove, minced

  • Salt and pepper to taste

  • 3 tablespoons lemon juice


  1.     Wash scallops under cold water and pat dry with a paper towel.

  2.     Heat the olive oil in a medium skillet over medium heat.  Add the scallops, garlic, salt and pepper.  Let cook 5-6 minutes, or until the scallops begin to get a golden brown crust.

  3.     Pour in the lemon juice and stir to incorporate.

  4. Serve immediately on a warm plate.

This site contains product affiliate links. We may receive a commission if you make a purchase after clicking on one of these links.