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.
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