Scallops Marinara

• 8 large scallops and 4 shells
• 1 clove garlic, finely chopped

Remove the greyish beard around the scallops, and also the blackish sac. Wash the scallops in plenty of cold water and dry on absorbent kitchen paper.

Heat the olive oil over a medium heat, add the garlic and 1 tablespoon parsley and fry for a few seconds. Add the scallops and sauté for a mi