Sautéed Scallops with Rosemary and Lemon

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

Slideshow: Amazing Seafood Recipes

  • Servings: 4

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  • 1 1/2 pounds bay scallops, rinsed and patted dry
  • 1/4 cup extra-virgin olive oil
  • 2 medium garlic cloves, thinly sliced
  • 1 1/2 teaspoons whole fresh rosemary leaves
  • Salt and freshly ground pepper
  • 1 1/2 tablespoons fresh lemon juice

How to make this recipe

  1. Remove and discard the iridescent membrane on each scallop.

  2. 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.

  3. 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.

Contributed By Published March 1997

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