Scallop & Mushroom Rosemary Kebabs

Scallop & Mushroom Rosemary Kebabs
Photo by Scott Phillips


  • Eight 7-inch fresh rosemary sprigs
  • Kosher salt and freshly ground black pepper
  • 2 tsp. fresh lemon juice
  • 2 tsp. Dijon mustard
  • ½ tsp. finely grated lemon zest
  • One-half small clove garlic
  • 1 cup fresh breadcrumbs
  • + 4 more ingredients
    • 8 large all-natural dry-packed sea scallops (about 16 oz.), side muscle removed
    • 8 large cremini mushrooms (about 8 oz.), stemmed and cleaned
    • ½ cup crème fraîche
    • 3 Tbs. extra-virgin olive oil

Strip the leaves from the bottom 4 inches of each rosemary sprig. the sprigs will be your skewers. Finely chop 2-1/2 tsp. of the rosemary leaves and set aside (save the remaining leaves for another use).Use a sharp wooden or metal skewer to poke holes through the sides of the scallops and the mus...

View full recipe at Fine Cooking


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