To broil scallops, place on sprayed broiler pan; broil 4 to 6 inches from heat using times above as a guide, turning once.
Measuring 1 1/2-inches in diameter, sea scallops are sweet but firmer and chewier than their diminutive pricier bay scallop cousin. While one pound of sea scallops contains about 30, one pound of bay scallops contains about 100.
Scallops are delicate; cook them the same day you buy them. Purchase plump, firm scallops that smell fresh and look satiny-smooth.
Spoon red pepper sauce onto individual serving plates. Swirl a spiral of cream into the red pepper sauce, or make alternating dots of sauce and cream all around plate's rim. Pull the dots into heart-shapes with a knife tip. Mound the scallops in the center of the plate, and garnish them with a sprig of rosemary.
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