Scallops Cape Sante alla Veneziana

1 1/2 pound sea scallops
1/4 cup olive oil
2 garlic cloves, minced
2 tablespoons parsley, chopped
salt & pepper to taste
juice of 2 lemons


Wash scallops under cold running water. Pat dry with paper towels.
Heat oil in a medium skillet. Add scallops, garlic and parsley. Season with salt and pepper.
Cook over medium-low heat 5 to 6 minutes or until golden. Stir several times during cooking.
Add lemon juice and mix well.
Place on a warm platter. Serve immediately.