If you’re a fan of scallops then you’ll love this recipe from The Grilling Book by Bon Appetit (Andrews McMeel Publishing 2014) which brings a new level of flavor via rosemary skewers. The key to grilling scallops is to sear them really quickly, just a few minutes per side, otherwise they’ll overcook and become chewy. This recipe is perfect as a main course or an appetizer.
GRILLED ROSEMARY-SKEWERED SCALLOPS
12 large diver scallops, side muscle removed
4 6-inch sprigs rosemary
2 Tbsp. extra-virgin olive oil, plus more for brushing
Kosher salt and freshly ground black pepper
1 large lemon, halved crosswise
In this rustic dish, sturdy fresh rosemary sprigs serve as the skewers. First, trim the sprigs to roughly 6-inch lengths, then use a small knife to carefully whittle the thicker ends to a point. Thread the scallops onto the rosemary skewers. It’s easier than it sounds, and it will give you loads of flavor with only six ingredients.
Thread 3 scallops onto each rosemary sprig. Drizzle with 2 Tbsp. oil and season with salt and pepper.
Build a medium-hot fire in a charcoal grill, or heat a gas grill to high. Brush grill grate with oil. Place lemon halves, cut side down, on grill. Grill scallops until golden brown and just opaque in center, 3 to 4 minutes per side. Transfer to plates and serve caramelized lemon halves on the side for squeezing over.
From The Grilling Book by Bon Appetit/ Andrews McMeel Publishing, LLC