I’ve always disliked scallops. They were always too fishy for me, and when I was younger, the texture weirded me out a bit. But if they’re cooked absolutely perfectly, I can eat a few and enjoy them. My family loves scallops; especially my mom, who orders a scallop dish almost every time we go to a seafood restaurant. I thought that maybe if I coated some grilled scallops in a sauce I love, it might make me more open to trying them. So I conjured up this rosemary garlic cream sauce, since it’s hard to dislike anything made with a butter and cream base. It’s so quick and easy to make, and isn’t just for scallops—you can serve it over chicken, asparagus, and even pasta.

Needless to say, I ended up eating eight scallops — yes, even more than are pictured. They were just that good with this sauce over them!

Ingredients: Makes 4 servings
2 tablespoon butter
1 1/2 tablespoons flour
3/4 cup heavy cream
1 tablespoon white wine
1 garlic clove, crushed
1 sprig rosemary
2 tablespoons olive oil
24 large scallops

Directions:
In a large pan, melt butter. Add flour and whisk to combine. Add heavy cream and white wine and combine, then add garlic and rosemary. Let simmer about 10 minutes, stirring frequently. In a grill pan, heat olive oil on medium low. Cook scallops about 3 minutes on each side or until center is completely opaque. Add scallops to sauce and toss to coat. Serve immediately.