Grilled Scallop Rosemary Skewers

Printable Recipe

Prep time: 5 minutes

Marinating time: 15 minutes

Grill time: 8 minutes

Serves 2-4

Ingredients:

4 long fresh rosemary sprigs

1lb/450g fresh scallops (large ones are easier to thread on the rosemary)

Marinade

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

Directions:

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.