Sauteed scallops with rosemary and lemon

1 servings

Ingredients

Quantity Ingredient
350 grams Scallops; (no roes)
2 tablespoons Extra virgin olive oil
1 Clove garlic; peeled and sliced,
; very finely
¾ teaspoon Dried rosemary
Salt and freshly ground pepper
1 Good tablespoon lemon juice

Directions

Cut the scallops in half horizontally to make 2 thin scallops, like you get in Vience.

Put the oil and the garlic in a frying pan and cook the garlic until golden. Add the rosemary, scallops salt and pepper and cook over a high heat until they are cooked, about 2 - 3 minutes.

Add the lemon juice and turn up the heat for a few seconds.

Converted by MC_Buster.

Per serving: 554 Calories (kcal); 30g Total Fat; (49% calories from fat); 59g Protein; 10g Carbohydrate; 116mg Cholesterol; 564mg Sodium Food Exchanges: 0 Grain(Starch); 8½ Lean Meat; 0 Vegetable; 0 Fruit; 5 ½ Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.

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