Capesante alla veneziana (Venetian Style Scallops)
from https://memoriediangelina.com/

Scallops don’t figure largely in traditional Roman cuisine, even though a species of scallop, the pecten jacobaeus, is native to the Mediterranean. But there is, in fact, at least one place in Italy where scallops reign supreme: Venice, where they prepare them in this simple but delicious manner, dredged in breadcrumbs, then quickly sautéed in olive oil with a parsley and garlic mince, and finally brightened with a squeeze of lemon.

Although capesante alla veneziana (Venetian Style Scallops) are perhaps most closely associated with holidays like Christmas Eve or New Year’s Eve, I think this quickly prepared yet elegant dish is also a lovely way to start a Valentine’s Day dinner. Scallops are quite expensive, yes, but only two or three per person makes for a lovely, lightly antipasto. Or double the portion for use as a second course.

The breadcrumbs should be very fine so they adhere well to the scallops. Coarse breadcrumbs like panko and even some of the coarser regular commercial breadcrumbs will tend to fall off while cooking since the recipe doesn’t employ egg or flour to help them adhere. Italian recipes will generally call for the juice of a full half lemon for this number of scallops. I find that results in a sauce that far too tart for my taste. But tastes vary.

4-6 sea scallops shucked and cleaned if need be
fine breadcrumbs q.b.*
1 small clove of garlic peeled and finely minced
A few sprigs of parsley trimmed of their steams and finely minced
Salt and pepper
Olive oil
freshly squeezed lemon juice to taste
*the abbreviation q.b. stands for the Italian phrase quanto basta, which translates to "as much as needed" or "just enough". The term essentially means "to taste".

Take the garlic and half the parsley and finely mince them together.

In a skillet large enough to hold the scallops comfortably in a single layer, sauté the garlic and parsley mince over a very gentle flame just until they begin to give off their aroma.

Dredge the scallops in the breadcrumbs and add the scallops to the skillet. Raise the heat slightly and sauté them gently until lightly browned top and bottom, perhaps 2-3 minutes a side, depending on their size.

Don’t overcook the scallops. If you do, they’ll lose their lovely sweetness and turn tough and rubbery. Cook them only for a couple of minutes on each side as indicated in the recipe. Remove them from the heat as soon as they have cooked through, even if they haven’t browned terribly much. If you have any doubts, press them with your finger. The scallops should feel “springy” to the touch.

Transfer the scallops to individual serving dishes.

Add the lemon juice to the pan juices in the skillet, stir and let simmer for a minute, then nap the scallops with the resulting sauce. Sprinkle with the remaining parley.

Serve immediately.

Serves 2 as antipasto or 1 as a second course