Cappe Saltate al Rosmarino e Limone

Sautéed Scallops with Rosemary and Lemon

Preparation info

  • Difficulty


  • For



Appears in

Marcella's Italian Kitchen

Marcella's Italian Kitchen

By Marcella Hazan

Published 1986

  • About


  • pounds scallops, preferably tiny bay scallops
  • ¼ cup extra virgin olive oil
  • 2 medium garlic cloves, peeled and sliced very thin
  • teaspoons whole fresh or chopped dried rosemary leaves
  • Salt
  • Black pepper in a grinder
  • 2 tablespoons freshly squeezed lemon juice


  1. Wash the scallops and pat them thoroughly dry with a towel. If using large sea scallops, cut them into 2 or 3 pieces.
  2. Choose a skillet that can accommodate the scallops in a single layer later. Put in the oil and garlic and turn on the heat to medium.
  3. When the garlic becomes colored a pale gold, add the rosemary, stir quickly, add the scallops, salt, and grindings of pepper and turn up the heat to high. Cook, stirring frequently, for about 2 minutes, until the scallops change from translucent to a flat white.
  4. Add the lemon juice, turn up the heat as high as possible, stir once or twice, then transfer to a warm platter and serve at once.