Scallops with tomato, garlic and rosemary from Marcella Cucina by Marcella Hazan

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • L.Nightshade on November 06, 2013

    This was a surprising dish for me. I don't associate scallops with the profound piney aroma of rosemary, and this recipe calls for a good helping of it. Hazan states that the rather liberal use of rosemary here "is an exception to the restraint that most Italian cooks exercise when working with fragrant ingredients." Very simple, tasty, and fragrant. Makes a great weeknight meal, and would also be a nice first course for a dinner party.

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