Difficulty:[usr 2]
Prepare the sauce:rinse the lemon and cut it into quarters lengthwise, then into 2 mm fans. Finely chop the sun-dried tomato. Peel the garlic clove and chop finely.
Pour 1 dl of water into a small saucepan. Add the sugar and 4 pinches of salt. Bring to the boil, then add the lemon and cook for about 5 minutes, until tender and the white part has become translucent. Remove the lemon with a slotted spoon and set aside. Dip the garlic and the tomato in the syrup. Cook for 3 minutes.
Return the lemon to the pan. Add 1 tablespoon of oil and butter. Mix and remove from heat.
Rinse the scallops and pat them dry. Lay them flat on a board, 4 by 4, and pierce them with the rosemary sprigs. Salt them lightly.
Heat 2 tablespoons of oil in a 28 cm non-stick frying pan. Cook the scallop skewers for 5 minutes, still over very low heat, turning them halfway through cooking.
Arrange the skewers on a platter. Reheat the sauce and serve it on the side. Enjoy hot.
Source:La Cuisine des Parfums by the Scotto Sisters at Editions du Chêne
