Seared Rosemary Scallops

1. 1

   If using rosemary branches, remove leaves from all but top 3 inches of each branch.

2. 2

   In a small bowl stir together chopped rosemary, paprika, and cayenne.

3. 3

   Remove tough muscle from side of each scallop if necessary and pat scallops dry.

4. 4

   Season scallops with salt and sprinkle with rosemary mixture.

5. 5

   Thread 4 scallops onto each rosemary branch or bamboo skewer.

6. 6

   In a large non-stick skillet heat oil over moderately high heat until hot but not smoking and saute scallops until golden and just cooked through, 1 to 2 minutes on each side.

7. 7

   Serve scallops with potato salad and mango salsa.

* Per serving · 4 servings · Values may vary.

No additional tips available.