Prep time: 5 minutes
Marinating time: 15 minutes
Grill time: 8 minutes
4 long fresh rosemary sprigs
1lb/450g fresh scallops (large ones are easier to thread on the rosemary)
Juice of ½ lemon
1 clove garlic, peeled and shaved or sliced paper thin
1 tbsp olive oil
Salt and pepper to taste
1 tbsp fresh rosemary leaves, chopped
1. Strip the rosemary leaves from the bottom two thirds of the sprigs and set aside. Chop 1 tbsp worth of rosemary leaves. I put the rest in a plastic baggie for other dishes.
2. Place all the marinade ingredients in a bowl large enough to hold the scallops. Mix well and add the scallops. Toss and let sit on the counter for about 15 minutes.
3. Preheat grill to medium high and cook the skewers (see photo to understand placement of the skewers). The leafy part should actually be away from the flames. In my case with only one burner, I let them hang off the grill. Cook for about 3-4 minutes per side over medium high heat. If you could them longer they will just get chewy.