Sautéed Scallops with Rosemary and Lemon

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.