Sautéed Scallops with Rosemary and Lemon

Contributed by Marcella Hazan

If bay scallops are unavailable, use sea scallops that have been halved horizontally and then vertically.

Remove and discard the iridescent membrane on each scallop.
Warm the oil and garlic together in a large nonreactive skillet over moderate heat. Cook, stirring occasionally, until the garlic is pale golden, about 4 minutes. Raise the heat to high and stir in the rosemary. Add the scallops in a single layer, season with salt and pepper and cook until opaque, 2 to 3 minutes. Using a slotted spoon, transfer the scallops to a bowl.
Add the lemon juice to the skillet and simmer until the liquid is reduced to a syrupy glaze. Return the scallops and any accumulated juices to the skillet and toss to coat with the glaze; cook until just heated through.