Sauteed Scallops with Rosemary and Lemon

Ingredients 
 1 1/2 pounds bay scallops, rinsed and patted dry 
 1/4 cup extra-virgin olive oil 
 2 medium garlic cloves, thinly sliced 
 1 1/2 teaspoons whole fresh rosemary leaves 
 Salt and freshly ground pepper 
 1 1/2 tablespoons fresh lemon juice 

Remove and discard the iridescent membrane on each scallop. 
Warm the oil and garlic together in a large nonreactive skillet over moderate
heat. Cook, stirring occasionally, until the garlic is pale golden, 
about 4 minutes. Raise the heat to high and stir in the rosemary. 
Add the scallops in a single layer, season with salt and pepper and cook 
until opaque, 2 to 3 minutes. 
Using a slotted spoon, transfer the scallops to a bowl. 
Add the lemon juice to the skillet and simmer until the liquid is reduced 
to a syrupy glaze. Return the scallops and any accumulated juices 
to the skillet and toss to coat with the glaze; 
cook until just heated through.