Serve with toss Salad and favorite wine.
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Ingredients
- 4-5 Rosemary sprigs
- 3 inch Lemon Grass piece cut into smaller pieces
- 3-4 Scallops per person
- ¼ cup Olive Oil
Directions
- In a small coffee grinder, grind together rosemary and lemon grass until very fine in a medium mixing bowl mix Scallops oil and herbs.
- Season with salt and pepper to taste.
- In a large frying pan on medium high heat sear Scallops.
- Do not turn Scallops for 2 minutes or until a golden brown crust has formed on one side.
- Turn over Scallops and cook for another minute.
