Cape Sante alla Veneziana (Sautéed Scallops)
Scallops (cape sante in Italian) are common in the Adriatic sea, rich of mollusc and crustaceans. In Italy they have many names: Ventagli (fans) because of their characteristic shape or pettini (combs) from their Latin name, Pecten Jacobeus.
1 lb shelled scallops
salt and pepper
2 tablespoons extra-virgin olive oil
2 tablespoons butter
half lemon juiced
1/2 cup white dry wine
2 - 3 Italian parsley, finely chopped
Season the scallops with salt and pepper. Dredge lightly into the breadcrumbs, shacking off the excess. Place the oil and butter in a skillet.
When the butter starts foaming add the scallops. Reduce heat to medium high and sauté for about 2 minutes until golden on all sides. Add a generous squeeze of lemon.
Add the wine and let it evaporate. Top with the parsley, adjust salt and pepper, and serve at once.