l bunch broccoli washed and stemmed
4 tbsp olive Oil
1 pound fresh sea scallops
2 tbsp minced garlic
1 can tomatoes, drained and chopped
1 tbsp finely chopped fresh rosemary or 1 tsp of dried rosemary
Sea salt and pepper
Cook broccoli in boiling water until just soft, 3 to 5 minutes; drain. Heat skillet on High; sear scallops on one side until golden, 2 to 3 minutes; turn and sear other side, 2 minutes. Remove and set aside. Reduce to Medium; add 2 tbsp olive oil; add garlic and sautÊ until soft (do not brown). Add tomatoes and rosemary; season to taste with salt and pepper. Return scallops to pan; heat through and serve over hot broccoli rabe.