Seared scallops in butter,  lemon and fresh parsley...🍋 🌱

Scallops with lemon and butter is a very refined dish that is prepared with few ingredients, has an unmistakable flavor and aroma. A simple recipe, but very tasty, in fact they are shellfish with tender meat and a unique flavor. You can prepare them for a fish appetizer. What we see in this recipe are delicious scallops with parsley butter, a true elegant goodness. Another title that would have been apt for the dish is: "from the sea to the table".

 Because of a memory...

The memory of a short holiday, a beautiful restaurant on the beach, the rays of the sun that caress the skin, a salty breeze that attenuates the feeling of heat and that emanates all the scent of the sea and the apparent simplicity of a dish that satisfies the palate thanks to the sweet freshness of one of the queens of shellfish. The kitchen has always given me great satisfaction and, the kitchen of memories, makes us relive forgotten sensations, bringing us back to appreciate what seemed obvious. A really tasty and fragrant seafood appetizer, it will be a pleasure to savor it accompanying it with a flute of "bubbles" and, return with the mind to feel the sea, even better than when we approach a shell to our ear.

One of the most interesting shellfish is the scallop, widely used in the seaside towns of the beautiful country of Italy, my birth place, is very versatile and so tasty that I wanted to offer it in a version seasoned with the freshness of lemon, very summer version that you will like!

Ingredients for 2 people

8 fresh scallops

1 teaspoon potato starch

50 g butter

1 lemon

a bunch of parsley

salt to taste

1 clove of garlic

black pepper to taste

some white wine

Preparation

To prepare this recipe, start with scallops. With a sharp knife open the shells and detach the muscle that is in the flat part of the shell. The scallop must detach completely, then remove the transparent skin that surrounds it and the black part. When you have removed the white part, wash it under cold running water. Then put the butter in a pan with the whole garlic, brown a little and then pour the scallops. Deglaze with white wine, season with pepper and salt and add the scallops, cook for 5 minutes. After cooking, take the scallops and put them in a bowl, leave the sauce in the pan. Wash and chop the parsley. Prepare the emulsion, lemon juice, oil, salt and pepper and stir a little. Then thicken the remaining sauce with the potato starch in the pan. It's time to serve, put the sauce on a plate, place the scallops seasoned with the emulsion and sprinkle with parsley. Enjoy your meal!