The scallops at the Whole Foods were so big and beautiful we couldn't pass them up. We decided to make them as an appetizer to our filet oreganata meal. Success!
Scallops are so sweet and delicate that they don't need much seasoning and fussing, in my opinion.
I decided to use rosemary in this because I actually have a rosemary plant that is flourishing. So, why not!?
Ingredients:
- 4 Sea Scallops
- 1 Garlic Clove, minced
- 1 Fresh Rosemary Sprig
- Extra Virgin Olive Oil
- Sea Salt
- Cracked Black Pepper
Directions:
Season the scallops with some salt and pepper.
Heat the olive oil and garlic in a skillet for about 1-2 minutes.
Add the rosemary sprig. Slowly place the scallops in the pan - they hold some water which will make the oil splash, so be careful. Sear on each side for about 3-4 minutes, until their tops are golden brown.
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