Sautéed Scallops is a typical dish from the Venice area. Scallops (cape sante in Italian) are common in the Adriatic Sea, which is rich of mollusks and crustaceans. In Italy, they have many names: Ventagli (fans) because of their characteristic shape or pettini (combs) for their Latin name, Pecten Jacobeus.
1 lb shelled scallops
salt and pepper
2 tablespoons extra-virgin olive oil
2 tablespoons butter
half lemon juiced
1/2 cup white dry wine
2 – 3 Italian parsley, finely chopped
Season the scallops with salt and pepper. Dredge lightly into the breadcrumbs, shacking off the excess.
Place the oil and butter in a skillet. When the butter starts foaming, add the scallops.
Reduce heat to medium high and sauté for about 2 minutes until golden on all sides.
Add a generous squeeze of lemon.
Add the wine and let it evaporate.
Top with the parsley, adjust salt and pepper, and serve at once.