Rosemary Scallops over Penne

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    Rosemary Scallops over Penne

    Ingredients

    • 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

    Instructions

    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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