Diver Scallops Grilled on Rosemary

Diver-Scallops-Grilled-on-Rosemary

Diver Scallops Grilled on Rosemary

Ingredients

  • 12 large sea scallops
  • 1 tablespoon olive oil
  • 1 teaspoon finely chopped fresh rosemary
  • 1/8 teaspoon salt
  • 1/8 teaspoon freshly ground pepper
  • 8 (12-inch) fresh rosemary sprigs
  • Hot cooked basmati rice
  • Garnish: lemon slices

Preparation

  1. Combine scallops and next 4 ingredients in a medium bowl; cover and chill 30 minutes.
  2. Pick leaves off 6 inches of one end of each rosemary sprig, leaving the other end intact. Soak rosemary sprigs in water in a shallow dish 20 minutes.
  3. Place 2 rosemary skewers side by side, leaving a small space between. Thread 3 scallops onto bare part of rosemary skewers. Repeat with remaining rosemary and scallops. Grill over medium-high heat 2 to 3 minutes on each side. Serve on a bed of basmati rice with lemon slices, if desired.
  4. Note: For smoky flavor, cut slices of prosciutto in half lengthwise and wrap 1 piece around each scallop before skewering.
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