Venitian-Style Scallops

INGREDIENTS

• 8 large sea scallops

• 2 cloves of garlic, chopped

• 1/4 cup of Italian flat leaf parsley

• 3 Tbsp of extra-virgin olive oil

• 1 Tbsp butter

• 1/2 tsp of salt

• 1/2 tsp of fresh ground black pepper

• Juice of 1 lemon

PREPARATION

• In a large skillet, sauté the scallops, garlic and parsley in the olive oil until tender. Do not overcook or the scallops will become tough.

• Season with salt and pepper.Transfer to a serving plate and drizzle with lemon juice.