2 tablespoons extra virgin olive oil
1 clove garlic, peeled and sliced
3/4 teaspoon dried rosemary
1 pound fresh or frozen scallops
Salt and freshly ground black pepper to taste
1 tablespoon lemon juice

1. Heat oil in frying pan and add garlic. Cook until golden.

2. Add rosemary, scallops, salt and pepper. Saute’ over high heat until scallops are thoroughly cooked, about 2-3 minutes per side. DO NOT OVERCOOK!

3. Add lemon juice and turn up heat for a few seconds. Remove immediately and serve hot.

TIPS: Add your favorite pasta and steamed veggies for a great meal that is ready in a flash!

1 1/2 pounds sea scallops, small muscles removed
Salt and freshly ground black pepper
2 Tbsp unsalted butter
1 medium shallot, minced
2-inch-long gingerroot, peeled, sliced thin and julienned
2/3 cup dry white wine
2 Tbsp white wine vinegar
1 cup heavy cream
1/4 cup snipped fresh chives
1 pound angel hair pasta

1. Preheat oven to 200 degrees F. Bring 4 quarts of water to a boil in a large pot for cooking the pasta.

2. Sprinkle the scallops with salt and pepper on both sides. Heat a large saute pan over medium-high heat until until hot. Add half the butter, swirling to coat the bottom. Heat until the butter begins to turn golden brown. Add half the scallops, one at a time, flat side down and cook, adjusting the heat as necessary to prevent the butter from burning. Cook until the scallops are well-browned on one side, about 1 1/2 to 2 minutes and then turn, one at a time, using tongs. Cook until the sides are firm and only the middle 1/3 of the scallop is not opaque, about 1 1/2 to 2 minutes. Transfer scallops to warm platter and cover with foil. Keep warm in heated oven with the door left open slightly. Repeat the process until all the scallops are cooked and in the heated oven.

3. Return the scallop skillet to the burner and reduce heat to low. Add the shallot and ginger, cook until the shallot softens slightly, about 1 to 2 minutes. Increase the heat to high and add the wine and vinegar. Bring to boil, scraping the pan bottom with a wooden spoon to loosen caramelized bits, until the liquid reduces to a glaze, about 4 to 5 minutes. Add the cream, 1/2 tsp salt, and 1/8 tsp pepper and bring to a boil. Reduce the heat and simmer about a minute longer, until the cream reduces just slightly. Stir in the chives and scallions.

4. Meanwhile, add 1 Tbsp salt and the pasta to the boiling water and cook until tender. Drain and return to pot. Add the sauce and toss to coat. Place onto large platter and top with the scallops. Serve immediately.

TIPS: Be sure to remove the rough muscle that attaches the scallop to the shell, as it will toughen during cooking. Add a splash of oil to your pasta water just prior to the pasta to make sure it doesn’t stick together!

1 pound spaghetti
1/2 cup extra-virgin olive oil
2 medium garlic cloves, minced
Red pepper flakes, to taste
1 pound sea scallops, small muscles removed and cut into 1/2-inch pieces
1/4 cup fresh parsley, finely chopped

1. Bring 4 cups of water to a boil in a large pot. Add 1 Tbsp salt and the pasta, cook until tender.

2. While the pasta is cooking, make the sauce. Heat the oil, garlic and red pepper flakes (about 1/2 tsp, or more for intense pepper flavor) in a large saute pan over medium heat for about 1 minute. You should be able to smell the garlic and pepper cooking! Add the scallops and cook, stirring occassionally. Cook about 3 minutes, until the scallops are opaque. Remove from heat and stir in the parsley. Adjust the seasonings to taste.

3. Drain the pasta without shaking it completely dry. Stir in the sauce and serve immediately.

TIPS: Be sure to remove the rough muscle that attaches the scallop to the shell, as it will toughen during cooking.