Sauteed Scallops


  • ¼ cup butter
  • 2 cloves crushed garlic
  • 2 sprigs fresh rosemary
  • 1 pound scallops

1. In a medium size saucepan melt butter over medium-high heat. Add crushed garlic and whole sprigs of rosemary to the saucepan. Add scallops, cook for 2 minutes on each side (or until desired consistency). Remove the garlic and rosemary from pan. Serve.

View full recipe at SpringPad


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