Scallops in Tomato and Rosemary Sauce
(Capesante in Salsa Pomodoro e Rosmarino)
Ingredients:
3 tbsp chopped fresh rosemary
2 cloves garlic, minced
2 tbsp extra virgin olive oil
One 15 oz can whole peeled tomatoes
6-8 large scallops
Salt and pepper to taste
Directions:
Pat the scallops dry.
Lightly season them with salt and pepper.
Set them aside.
Remove the tomatoes from the can and coarsely chop them.
Heat the olive oil over medium heat in a non-stick pan.
Once it is hot, add the rosemary and garlic, and cook for about a minute, do not burn the garlic.
Add in the tomato chunks and their juices and stir everything together.
Let it simmer for about 8-10 minutes until the sauce slightly thickens.
Once the sauce is ready, add in the scallops and turn up the heat.
Keep the scallops on one side for about 4 minutes, turn them over, and cook for another 4 minutes.
Remove the scallops from the sauce and turn up the heat, letting the liquid evaporate.
Move the sauce to one side of the pan and place the scallops on the other side.
Cook for about a 30-60 seconds on each side to finish.
Lay down a bed of sauce and place the scallops on top. Serves 2-3.