Capesante alla veneziana

Ingredients

• 4-6 sea scallops (shucked and cleaned if need be)
• fine breadcrumbs (q.b.)
• 1 small clove of garlic (peeled and finely minced )
• A few sprigs of parsley (trimmed of their steams and finely minced )
• Salt and pepper
• Olive oil
• freshly squeezed lemon juice (to taste)

Instructions

1. 1

   Take the garlic and half the parsley and finely mince them together.

2. 2

   In a skillet large enough to hold the scallops comfortably in a single layer, sauté the garlic and parsley mince over a very gentle flame just until they begin to give off their aroma.

3. 3

   Dredge the scallops in the breadcrumbs and add the scallops to the skillet. Raise the heat slightly and sauté them gently until lightly browned top and bottom, perhaps 2-3 minutes a side, depending on their size.

4. 4

   Transfer the scallops to individual serving dishes.

5. 5

   Add the lemon juice to the pan juices in the skillet, stir and let simmer for a minute, then nap the scallops with the resulting sauce. Sprinkle with the remaining parley.

6. 6

   Serve immediately.