Diver Scallops Grilled on Rosemary
Photo by Howard L. Puckett
Ingredients
- Garnish: lemon slices
- Hot cooked basmati rice
- 8 (12-inch) fresh rosemary sprigs
- 1/8 teaspoon freshly ground pepper
- 1/8 teaspoon salt
- 1 teaspoon finely chopped fresh rosemary
- 1 tablespoon olive oil
- + 1 more ingredients
-
- 12 large sea scallops
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 ...
Viognier Wines from California
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