Recipe

Diver Scallops Grilled On Rosemary Recipe


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Ingredients
  • 1/8 tsp freshly ground pepper
  •  Hot cooked basmati rice
  •  Garnish: lemon slices
  • 1 tbsp olive oil
  • 8 (12-inch) fresh rosemary sprigs
  • 1/8 tsp salt
  • 1 tsp finely sliced fresh rosemary
  • 12 large sea scallops

Directions
  • Step #1 Combine scallops & next 4 ingredients in a medium bowl; cover & chill 30 mins.
  • Step #2 Pick leaves off 6 inches of one end of each rosemary sprig, leaving the other end intact.
  • Step #3 Soak rosemary sprigs in water in a shallow dish 20 mins.
  • Step #4 Place 2 rosemary skewers side by side, leaving a small space between.
  • Step #5 Thread 3 scallops onto bare part of rosemary skewers.
  • Step #6 Repeat with remaining rosemary & scallops.
  • Step #7 Grill over medium-high heat 2 to 3 mins on each side.
  • Step #8 Serve on a bed of basmati rice with lemon slices, if desired.
  • Step #9 Note: For smoky flavor, cut slices of prosciutto in half lengthwise & wrap 1 piece around each scallop before skewering.
  • Step #10 Wine note: "Soave Classico by Masi ($9) from Italy would do well here.
  • Step #11 The rosemary highlights floral notes in the wine, while (if using the prosciutto recipe variation) the prosciutto's saltiness & mild gamey flavors are softened.
  • Step #12 Often served with seafood, Soave is not overbearing, but food-friendly.
  • Step #13 "--Franklin Ferguson, Los Angeles, wine director & bar manager, Citrine restaurant, CA.
  • Enjoy the Diver Scallops Grilled on Rosemary recipe

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