Rosemary-Skewered Scallops Recipe

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  • 12 large diver scallops, side muscle removed
  • 4 6-inch sprigs rosemary
  • 2 tablespoons extra virgin olive oil, plus more for brushing
  • Kosher salt and freshly ground black pepper
  • 1 large lemon, halved crosswise


  1. Thread 3 scallops onto each rosemary sprig. Drizzle with 2 tablespoons oil and season with salt and pepper.
  2. Build a medium-hot fire in a charcoal grill, or heat a gas grill to high. Brush grill grate with oil. Place lemon halves, cut side down, on grill.
  3. Grill scallops until golden brown and just opaque in center, 3 to 4 minutes per side. Transfer to plates and serve caramelized lemon halves on the side for squeezing over.
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