Seared Rosemary Scallops

Directions

1. 1
   If using rosemary branches, remove leaves from all but top 3 inches of each branch.
2. 2
   In a small bowl stir together chopped rosemary, paprika, and cayenne.
3. 3
   Remove tough muscle from side of each scallop if necessary and pat scallops dry.
4. 4
   Season scallops with salt and sprinkle with rosemary mixture.
5. 5
   Thread 4 scallops onto each rosemary branch or bamboo skewer.
6. 6
   In a large non-stick skillet heat oil over moderately high heat until hot but not smoking and saute scallops until golden and just cooked through, 1 to 2 minutes on each side.
7. 7
   Serve scallops with potato salad and mango salsa.