Recipe Archives->Pasta->Penne Scallops

Rosemary Scallops Over Penne

12-16 medium to large scallops
3 sprigs fresh rosemary (stripped)
2 cloves garlic (chopped)
1/4 cup olive oil
1/4 cup dry white wine 
fresh grated Parmesan
penne, cooked al dente
fresh basil, optional

Heat 2 tbsp olive oil and garlic in large pan to medium high heat.
Add scallops and one sprig of rosemary.   Cook scallops until just
firm and pinkish orange on outside(approx 4 mins/side).  Remove
scallops from pan and allow to drain on paper towel.  Deglaze pan
with wine and remaining rosemary.  Add remaining olive oil and
re-introduce scallops.  Cook over med-low heat for another 5 minutes.
Toss with penne, dust with parmesan and serve.

Printable version: penne-scallops.txt.