Sauteed Scallops with Rosemary and Lemon

1. 1

   Remove and discard the iridescent membrane on each scallop.

2. 2

   Warm the oil and garlic together in a large nonreactive skillet over moderate heat.

3. 3

   Cook, stirring occasionally, until the garlic is pale golden, about 4 minutes.

4. 4

   Raise the heat to high and stir in the rosemary.

5. 5

   Add the scallops in a single layer, season with salt and pepper and cook until opaque, 2 to 3 minutes.

6. 6

   Using a slotted spoon, transfer the scallops to a bowl.

7. 7

   Add the lemon juice to the skillet and simmer until the liquid is reduced to a syrupy glaze.

8. 8

   Return the scallops and any accumulated juices to the skillet and toss to coat with the glaze; cook until just heated through.

* Per serving · 4 servings · Values may vary.

No additional tips available.