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

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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