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
Add the wine to the pan and reduce to a light syrup. Stir in the lemon juice and reduce
To serve, put 2 scallops into each shell and pour the sauce over. Sprinkle with the rest of the chopped parsley. Serve at once with extra lemon wedges.
© 1993 Ann and Franco Taruschio. All rights reserved.