Randy Mayor
Yield
4 servings (serving size: about 4 ounces scallops and about 1/2 cup salad)

Cornmeal coating gives the scallops a crunchy crust. Serve with orzo tossed with olive oil and salt.

How to Make It

Step 1

Heat oil in a large nonstick skillet over medium-high heat.

Step 2

Combine tomato and next 6 ingredients (through pepper). Combine cornmeal, rosemary, and scallops in a zip-top plastic bag; seal and shake well to coat.

Step 3

Add scallops to pan; cook 3 minutes on each side or until done. Serve with tomato salad.

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Ratings & Reviews

Norals's Review

RBN1122
November 29, 2011
I make this recipe all the time. I sub white wine vinegar for the rice vinegar and add fresh basil.

RBN1122's Review

Norals
June 06, 2010
I thought the scallops were bland. Next time will let rosemary and scallops marry in fridge with some salt and pepper for 15-20 minutes before cooking. I liked the tomato salad, no changes needed there.