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.
Ingredients
- butter: 0.25 cup
- garlic: 2 clove (crushed)
- sprigs fresh rosemary: 2 piece
- scallops: 1 pound
Metric Conversion
Stages of cooking
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Melt butter in a medium saucepan over medium-high heat; add crushed garlic and whole sprigs of rosemary.
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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.
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Remove crushed garlic and rosemary sprigs from the pan before serving.
