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
- 0.25 cups butter
- 2 cloves crushed garlic
- 2 sprigs fresh rosemary
- 1 pound scallops
Instructions
-
1
Melt butter in a medium saucepan over medium-high heat; add crushed garlic and whole sprigs of rosemary.
-
2
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.
-
3
Remove crushed garlic and rosemary sprigs from the pan before serving.
Nutrition Facts
Per serving
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