Venetian Scallops Recipe (Scampi alla Veneziana)

Name: Venetian Scallops Recipe (Scampi alla Veneziana)
Yield: 18
Ingredients: 18 large scallops with shell and without head (500g); 1/4 cup olive oil (60ml); 4 cloves of garlic, minced; 2 tablespoons fresh thyme; 1/4 teaspoon red pepper flakes; 1 tablespoon salt; 1/2 teaspoon chopped parsley

1
18 large scallops with shell and without head (500g)
2
1/4 cup olive oil (60ml)
3
4 cloves of garlic, minced
4
2 tablespoons fresh thyme
5
1/4 teaspoon red pepper flakes
6
1 tablespoon salt
7
1/2 teaspoon chopped parsley

Ingredients

1
18 large scallops with shell and without head (500g)
2
1/4 cup olive oil (60ml)
3
4 cloves of garlic, minced
4
2 tablespoons fresh thyme
5
1/4 teaspoon red pepper flakes
6
1 tablespoon salt
7
1/2 teaspoon chopped parsley

Directions

1
Rinse the scallops well under cold running water and pat dry with paper towels
2
Heat olive oil in a large frying pan over medium heat
3
Add garlic, thyme, red pepper flakes, and scallops; mix well and simmer for about 4 minutes or until the scallops turn pink
4
Using a skimmer, transfer the scallops to a serving dish and arrange them in rows
5
Drizzle with remaining olive oil, sprinkle with salt and parsley, and serve
6
85 calories per serving
7
Creamy white, like Chardonnay Chilean Montes Oak Barrel 97 ($14) and Marqués de Casa Concha 96 ($20.80)