An entree for the Easter Day: Scallops Venetian Style

 

 

Easter lunch is approaching and so we suggest an idea really easy for a tasty appetizer served with a glass of Soave Scallops "alla Veneziana" (Venetian Style).

 

 

 

Ingredients:

scallops, garlic, parsley, lemon, white wine, olive oil, salt and pepper.

 

Preparation:

Wash the scallops with plenty of water, then remove from the shell. Wash very well the shells and keep them aside.

 

Mince garlic and parsley (about a clove of garlic and half spoon of parsley every 10 scallops). Put a glass of olive oil in a pan and sauté the chopped.

 

Add the scallops, salt and pepper to taste. Cook for about 10 minutes on low heat with a little 'of white wine and the juice of a lemon.

 

Then, place the scallops in the shells that you had kept aside and serve very hot. It usually takes about 3 scallops for each diner. You can garnish as desired with parsley sprigs.

 

Taste them with a good glass of Soave.