- 8 scallops
- ⅛ oz garlic
- ½ oz parsley
- 2 tablespoons extra virgin olive oil
- 1 teaspoon lemon juice
- salt and pepper to taste
Carefully brush the shells when still shut. Wash repeatedly, the open to prepare for the cooking, remove the yellow part and the slimy part.
Heat the oil in a pan, add finely chopped garlic and the mussels. On high heat, add parsley and dill. Season with salt and pepper, and cook for 5 minutes.
Re-arrange each shell by placing two mussels inside and pouring a little of the cooking liquid over each one.