Rosemary Scallops over Penne

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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