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Rosemary Scallops Over Penne

12-16 medium to large scallops
3 sprigs fresh rosemary (stripped)
2 cloves garlic (chopped)
1/4 cup olive oil
1/4 cup dry white wine
fresh grated Parmesan
penne, cooked al dente
fresh basil, optional

Heat 2 tbsp olive oil and garlic in large pan to medium high heat.
Add scallops and one sprig of rosemary. Cook scallops until just
firm and pinkish orange on outside(approx 4 mins/side). Remove
scallops from pan and allow to drain on paper towel. Deglaze pan
with wine and remaining rosemary. Add remaining olive oil and
re-introduce scallops. Cook over med-low heat for another 5 minutes.
Toss with penne, dust with parmesan and serve.

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