Scallops (Veneto)

Fish

Ingredients

Scallops - 18

Fine dry breadcrumbs

Olive oil - 2-3 tbsps

Butter - 3 tbsps

Garlic, finely chopped - 1 clove

Parsley, finely chopped - 2-3 sprigs

Dry white wine - 1/2 cup

Lemon - 1

Clean the shells. Coat the scallops with breadcrumbs. Heat the oil and butter together, and saute the garlic and parsley. Add the scallops and a little lemon juice. Continue cooking gently until the wine has evaporated. Replace the scallops in their shells and serve hot.

Serve 2 or 3 scallops per person.