Make the rosemary glaze: Snip rosemary branches short enough to fit into a small pot. Add sugar and 1 cup water, set over medium heat, and bring to a boil. Lower the heat to simmer and reduce syrup by half. Strain and keep warm.

Film a small pan with about ¼ to ½ inch of oil. Place over medium-high flame and when oil is hot, fry sage leaves briefly—they’ll turn deeper green and crisp up. Remove to paper towel to cool.

Pat the scallops dry with a paper towel if necessary; sprinkle lightly with sea salt. Film a large frying pan with oil and place over medium-high heat, remembering that a very hot surface ensures a proper sear. Carefully place the scallops with tongs, starting around the outside of the pan and leaving a little room between them. When you see the bottom edges begin to turn a golden brown, after 1 or 2 minutes, use the tongs to flip the scallops and cook for 1 or 2 minutes more.

Plate scallops. Using a spoon, drizzle on the rosemary glaze, generously filling in some of the empty plate space, as your guests are going to want to drag the scallops through the pool of glaze. Lightly sprinkle with some of the chopped thyme and then crumble on some fried sage.