Rosemary-Skewered Scallops recipes

Ingredients:

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

Instructions:

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.
4. Black Tie Scallops Recipe
5. Scallops With Carrot Cream And Marjoram Recipe
6. Spicy Scallop Tartare In Cucumber Cups Recipe

Source