Pan-fried Scallops

## Mastering the Art of Pan-Fried Scallops

Pan-fried Scallops

Today, I will demonstrate how to prepare fried scallops using a touch of olive oil, accompanied by a sauce and a hint of wine. These scallops are exceptionally delicious and tender. Typically served as an appetizer before the main seafood course, I find them irresistible and make this dish at least once a month to indulge my cravings. The preparation is both quick and straightforward. Please follow the recipe.

Ingredients: simple, total time: 15 min., 2 serving

Preparation:

First, you will start by cleaning the scallops, by using a small knife to separate the mollusk from the shell
Remove the black part with a small, sharp knife.
Then wash them under cold water and let them dry in a colander.
When the scallops have dried, heat the 2 spoon of olive oil over low, moderate heat in a non-stick pan.
In a small bowl, mix lemon juice, chopped garlic, olive oil, parsley and add a little salt.
Pour this mixture and fry for a few seconds, as soon as the garlic smells, add mollusks and fry each side about a minute and half, with seasoning of black pepper and little salt.
Pour white wine — simmer 5 minutes until the alcohol evaporates.
Remove from the heat.
Now you can decorate your scallops with chopped parsley, by returning each mollusk to the shell. I didn't do that, I put them baked like that directly on a serving plate.
Pour the sauce from the pan and sprinkle with chopped parsley to taste.
Serve as an appetizer with slices of lemon and green leaves lettuce, 4 scallops going for 1 per person.

Buon appetito!

NOTE:

Due to the special preparation, these scallops can be prepared earlier and washed and stored on paper in the refrigerator before preparation.
If you think that some of your guests or guests do not like garlic, you can leave it out of the recipe.
Cooked or fried scallops can be stored in the refrigerator for up to 2–3 days, sealed in a box.