Pan Seared Sea Scallops
6 large sea scallops
1 tsp olive oil
1/3 cup white wine
1/3 tsp each dried rosemary, salt & pepper
Pat and dry scallops, sprinkle with rosemary, salt and pepper. Lightly press into scallops.
Heat the oil in a skillet to high and add scallops. Sear until carmelized (about 3-4 minutes). Turn and brown on the other side.
When done, remove from pan and set aside. Add the wine to the pan and reduce, scraping the bottom of the pan. Serve over scallops.