Photo by: Randy Mayor
Cornmeal coating gives the scallops a crunchy crust. Serve with orzo tossed with olive oil and salt.
Cooking Light DECEMBER 2004
Heat oil in a large nonstick skillet over medium-high heat.
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.
Add scallops to pan; cook 3 minutes on each side or until done. Serve with tomato salad.
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Rosemary Fried Scallops with Tomato-Caper Salad recipe
