scallops venetian style

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1 lb shelled scallops
salt and pepper
breadcrumbs
2 tablespoons extra-virgin olive oil
2 tablespoons butter
half lemon juiced
1/2 cup white dry wine
2 - 3 Italian parsley, finely chopped

Sautéed Scallops
Cape Sante alla Veneziana

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.

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.

Second Course >> Sautéed Scallops Venetian Style

INGREDIENTS

PREPARATION