Venetian scallops are a very delicate, tasty and beautiful fish-based appetizer to look at as the shells are particularly spectacular.
Venetian scallops can be enjoyed freshly prepared, but also cold. They keep well for a few hours in the refrigerator, but it is very important to cover them well and leave them at room temperature for at least half an hour before serving.
12 large scallops
extra virgin olive oil
For the recipe for Venetian scallops, remove the scallops from the valves (both the white part called walnut and the orange part called coral) and rinse them well in fresh water. Also wash the 4 largest valves and store them in the warm oven.
Chop with a clove of garlic and a large sprig of parsley. Brown the scallops in a pan, in the Venetian dialect “tecia”, with about 1/2 glass of oil and the chopped herbs for 2 ‘per side, then add salt, pepper and sprinkle with the juice of 1/2 lemon; turn off after half a minute.
Arrange the scallops three by three in the warm valves kept aside and sprinkle them with their cooking sauce. Serve them immediately.
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Enjoy your meal!