Sauteed Scallops with Rosemary and Lemon

• 1 1/2 pounds bay scallops, rinsed and patted dry
• 1/4 cup extra-virgin olive oil
• 2 medium garlic cloves, thinly sliced
• 1 1/2 teaspoons whole fresh rosemary leaves
• Salt and freshly ground pepper
• 1 1/2 tablespoons fresh lemon juice

1. Remove and discard the iridescent membrane on each scallop.
2. Warm the oil and garlic together in a large nonreactive skillet over moderate heat.
3. Cook, stirring occasionally, until the garlic is pale golden, about 4 minutes.
4. Raise the heat to high and stir in the rosemary.
5. Add the scallops in a single layer, season with salt and pepper and cook until opaque, 2 to 3 minutes.
6. Using a slotted spoon, transfer the scallops to a bowl.
7. Add the lemon juice to the skillet and simmer until the liquid is reduced to a syrupy glaze.
8. Return the scallops and any accumulated juices to the skillet and toss to coat with the glaze; cook until just heated through.

bay scallops, extravirgin olive oil, garlic, rosemary, salt, lemon juice

Taken from www.foodandwine.com/recipes/sauteed-scallops-with-rosemary-and-lemon (may not work)