Sautéed Scallops with Rosemary and Lemon
Sautéed scallops cooked in olive oil with garlic, fresh rosemary, and lemon in this quick Italian recipe inspired by Marcella Hazan.
Ingredients
- 1½ lb scallops, small
- ¼ cup extra virgin olive oil
- 2 garlic cloves, sliced very thin
- 1½ tsp whole, fresh rosemary
- 2 tbsp lemon juice
- 1 tsp lemon zest
- salt and pepper
Instructions
- Wash the scallops and dry them thoroughly on a kitchen towel. If using larger scallops, cut them into 2-3 pieces.
- Choose a large enough skillet to be able to fit all of the scallops in a single layer. Add the oil and garlic and turn the heat to medium-low.
- When the garlic becomes a pale gold, add the rosemary and lemon zest. Stir quickly.
- Add the scallops, salt, and pepper, immediately after and turn the heat to medium-high.
- Stir frequently until the scallops turn to an opaque white, about 2-3 minutes.
- Add the lemon juice and stir twice, then remove from the heat and serve immediately. Be sure to cover each serving with the pan sauce.