Scallops with Broccoli & Rosemary Sauce
Ingredients:
l bunch broccoli washed and stemmed
4 tablespoons Extra Virgin Olive Oil
500g fresh sea scallops
2 tablespoons minced garlic
|
1 can Italian Style Tomatoes, drained and chopped
1 tablespoon finely chopped fresh rosemary
or 1 teaspoon of dried rosemary
Sea salt and pepper |
Method
1. Cook broccoli in boiling water until just soft, 3 to 5 minutes; drain
2. Heat skillet on High; sear scallops on one side until golden, 2 to 3 minutes; turn and sear other side, 2 minutes. Remove and set aside.
3. Reduce to Medium; add 2 tablespoons olive oil; add garlic and sauté until soft (do not brown).
4. Add tomatoes and rosemary; season to taste with salt and pepper.
5. Return scallops to pan; heat through and serve over hot broccoli rabe.