Venetian Style Scallops

Ingredients

• 6 large scallops, in their shells 
• Half a glass of white wine
• 1 clove of garlic
• A handful of finely chopped parsley
• Juice of half a lemon
• Olive oil to taste
• Salt and pepper to taste

Method

You can ask your fishmonger to open the scallops for you, but here's what do do if you buy them closed:

• Carefully insert a shucking knife (or a short, rounded knife) into the shell's hinge and twist the knife to pop the shell open.
• Once you have the shell completely open, run your knife around the white scallop meat and roe (the bright orange part), removing the skirt.
• Bin all excess material so you are left with white juicy meat and roe.

Now, you can prepare them in the Venetian style:

• Pat your scallops dry with a paper towel after washing carefully.
• Rinse and thoroughly dry 6 half scallop shells, which will be your serving dishes.
• Sauté the garlic and parsley in a few tablespoons of olive oil, add the scallops and sear briefly, until golden, about 3 minutes on each side. Squeeze half a lemon over them and season with salt and pepper to taste.
• Place 2 molluscs in each half shell, brush with the cooking juice, and serve straight away.