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
Ingredients
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
Instructions
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
When it comes to barbecue and grilling cookbooks, there are literally thousands from which to choose.
And while there are so many among them that are chocked full of great recipes, tips, and how-tos, there are 10 that I would rank above all others when starting your personal collection.