Sautéed Scallops
These sautéed scallops with garlic and rosemary are so delicious! Just crush the garlic with the side of a chef's knife blade instead of chopping it, and use whole sprigs of rosemary to allow them to be easily removed before serving.
Ingreadients :
- ¼ cup butter
- 2 cloves crushed garlic
- 2 sprigs fresh rosemary
- 1 pound scallops
Step by Step :
- Melt butter in a medium saucepan over medium-high heat; add crushed garlic and whole sprigs of rosemary.
- Place scallops in skillet and cook until golden brown on one side, about 2 to 3 minutes. Turn scallops over and continue to cook until firm and opaque, about 1 or 2 minutes more.
- Remove crushed garlic and rosemary sprigs from the pan before serving.
