Carefully brush the shells while still closed. Rinse repeatedly, then open to prepare for cooking. Remove the yellow part, retaining only the carefully cleaned white meat.
In a shallow pan, large enough to hold everything, heat the oil over high heat and add the scallops. Add the finely chopped garlic and parsley.
Season with salt and pepper and cook for 5 minutes. Add the lemon juice. Arrange two scallops in each shell, topped with the cooking liquid, and serve.
Succulence, oiliness and spiciness flavors that are well-balanced among themselves. An interesting accompaniment is a sparkling white wine that is not too soft. D.O.C.G. Valdobbiadene Prosecco Superiore Millesimato.
The secret of this dish, which is served à la carte in the best restaurants, is the freshness of the scallops. It can be eaten either hot or cold. It is sometimes accompanied by hot garlic-flavored croutons.