In Italy the scallop enjoys several different names: it is known as ventaglio, pettine maggiore or conchiglia del pellegrino. In this recipe from Venice scallops are cooked very simply with garlic, parsley, olive oil and lemon juice. You can serve this either as a starter or as a main course.
Remove the molluscs from their shells and clean them carefully, discarding the yellow outer skirt but not the orange corals. Put them into a heavy-bottomed pan with the oil, garlic and parsley and season to taste with salt and pepper. Cover and cook slowly for 5–6 minutes. Sprinkle with the lemon juice and return the scallops to their shells before serving.
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