In this recipe, fresh scallops are gently poached in their own juices with white wine, lemon juice and garlic, to make the simplest of dishes. The tender, sweet meatiness of the shellfish is beautifully offset by the other flavours. Scallops are popular in Venice and they feature in many rice and pasta dishes, or are served simply, as in this recipe. You can buy them cleaned and prepared from any good fishmonger - be sure to ask for the shells for serving the scallops. You could also serve it as an appetizer for eight people.
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