500g of scallops without shells
1/2 cup olive oil (120ml)
2 cloves of garlic, minced
2 tablespoons fresh parsley, chopped
1/2 teaspoon salt
A pinch of black pepper
1/4 cup dry white wine (60ml)
2 tablespoons cognac
1/4 cup freshly squeezed lemon juice (60ml)
1 tablespoon fresh parsley, chopped
2 Sicilian lemons, quartered (for garnish)
500g of scallops without shells
1/2 cup olive oil (120ml)
2 cloves of garlic, minced
2 tablespoons fresh parsley, chopped
1/2 teaspoon salt
A pinch of black pepper
1/4 cup dry white wine (60ml)
2 tablespoons cognac
1/4 cup freshly squeezed lemon juice (60ml)
1 tablespoon fresh parsley, chopped
2 Sicilian lemons, quartered (for garnish)
In a medium bowl, combine the scallops, cover with 3 cups of water, and sprinkle with 1 teaspoon of salt
Let it rest for about 30 minutes
Rinse the scallops under cold running water, pat dry with paper towels, and reserve
Heat the olive oil in a medium skillet over medium heat
Add the garlic and parsley, cook, stirring occasionally with a wooden spoon, until the garlic is soft (about 2 minutes)
Add the reserved scallops, reduce the heat to low, cover the skillet, and cook until the scallops are tender (about 5 minutes)
Season with salt and black pepper
Pour in the white wine, increase the heat to high, and cook until the liquid has evaporated (about 3 minutes)
Add the cognac, cook until the liquid has evaporated (about 3 minutes)
Mix in the freshly squeezed lemon juice
Toss off the heat
Distribute the mixture among eight scallop shells
Place on a serving platter, sprinkle with parsley, and garnish with lemon wedges
Serves immediately
200 calories per serving
A medium-bodied white wine, similar to the Norton Sauvignon Blanc 98 from Argentina ($12) or the Santa Rita Sauvignon Blanc 97 from Chile ($15.35)
