- 8 scallops
- ⅛ oz garlic
- ½ oz parsley
- 2 tablespoons extra virgin olive oil
- 1 teaspoon lemon juice
- salt and pepper to taste
20 minutes preparation + 5 minutes cooking
Carefully brush the shells when still shut. Wash repeatedly, the open to prepare for the cooking, remove the yellow part and the slimy part.
Heat the oil in a pan, add finely chopped garlic and the mussels. On high heat, add parsley and dill. Season with salt and pepper, and cook for 5 minutes.
Re-arrange each shell by placing two mussels inside and pouring a little of the cooking liquid over each one.
Source: Academia Barilla Gastronomic Library.