Cappe Saltate al Rosmarino e Limone

Name: Cappe Saltate al Rosmarino e Limone (Sautéed Scallops with Rosemary and Lemon)
Cuisine: Italy
Ingredients: 2 medium garlic cloves, peeled and sliced very thin; 1½ teaspoons whole fresh or chopped dried rosemary leaves; Salt; Black pepper in a grinder; 1½ pounds scallops, preferably tiny bay scallops; ¼ cup extra virgin olive oil; 2 tablespoons freshly squeezed lemon juice

Sautéed Scallops with Rosemary and Lemon

Preparation info

For
4
Persons

Difficulty
Easy

Appears in

Marcella's Italian Kitchen

By Marcella Hazan

Published 1986

About

Ingredients

1½ pounds scallops, preferably tiny bay scallops
¼ cup extra virgin olive oil
2

Europe
Italy
Main course
Gluten-free
Mediterranean

Method

Wash the scallops and pat them thoroughly dry with a towel. If using large sea scallops, cut them into 2 or 3 pieces.
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.
When the garlic becomes colored a pale gold, add the rosemary, stir quickly, add the scallops, salt,