Rosemary Scallops over Penne

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.