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Grilled Rosemary Scallop Skewers
Submitted by: Sugarlump
Sea scallops, marinated for a few minutes in a mixture of oil, lemon juice, peel and fresh rosemary are threaded onto rosemary sprig "skewers" and grilled.
Ingredients
- 4 4- to 6-inch-long sprigs of fresh rosemary
- 1 cup water
- 1/4 cup extra virgin olive oil
- 1/2 teaspoon salt
- 1 tablespoon fresh lemon juice
- 1 teaspoon grated lemon zest
- 12 sea scallops
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Method
Strip the lower leaves off the rosemary sprigs to make sprigs into "skewers." Set leaves aside. Pour water into a shallow dish. Add rosemary sprigs and let soak about 30 minutes. Meanwhile, mince the stripped rosemary leaves. Combine with olive oil, salt, lemon juice, and lemon zest. Place in zip-locking bag, and add scallops to marinate while preheating grill. Thread 4 scallops onto each soaked rosemary skewer. Grill 2-3 minutes per side or until done.
Notes: Thoroughly preheat and oil the grill to prevent scallops from sticking. These skewers are easy to prepare for a quick weekday meal served along side your favorite flavored rice. But when the occasion calls for something extra special, place these skewers atop a creamy serving of risotto.
Number of Servings: 4
Submitted by: Sugarlump ( See all of Sugarlump Recipes )
