Diver Scallops Grilled on Rosemary

Diver Scallops Grilled on Rosemary
Photo by Howard L. Puckett

Ingredients

  • 12 large sea scallops
  • 1 tablespoon olive oil
  • 1/8 teaspoon freshly ground pepper
  • 8 (12-inch) fresh rosemary sprigs
  • Hot cooked basmati rice
  • Garnish: lemon slices
  • 1 teaspoon finely chopped fresh rosemary
  • + 1 more ingredients
    • 1/8 teaspoon salt

Combine scallops and next 4 ingredients in a medium bowl; cover and chill 30 minutes. Pick leaves off 6 inches of one end of each rosemary sprig, leaving the other end intact. Soak rosemary sprigs in water in a shallow dish 20 minutes. Place 2 rosemary skewers side by side, leaving a small space ...

View full recipe at My Recipes

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