Rosemary-Skewered Scallops

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Rosemary-Skewered Scallops
Rosemary Skewered Scallops
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Course Side Dish, Starter
Cuisine French
Difficulty Easy
Prep Time 5 minutes
Cook Time 6 minutes
Servings
people
Course Side Dish, Starter
Cuisine French
Difficulty Easy
Prep Time 5 minutes
Cook Time 6 minutes
Servings
people
Rosemary Skewered Scallops
Votes: 0
Rating: 0
You:
Rate this recipe!
Add to Shopping List
This recipe is in your Shopping List
Instructions
  1. Toss the scallops with the olive oil, season them with salt and pepper, and sprinkle them with the Parmesan cheese.
  2. Strip the leaves off the rosemary branches, leaving only about 1 inch (2.5 cm) of leaves at the top.
  3. Skewer the scallops onto the branches.
  4. It may help to form a sharp point on the tips of the branches by cutting them at an angle.
  5. Grill directly over hot coals for a total of 5 to 6 minutes, turning them halfway through the grilling time.
Recipe Notes

The rosemary adds a subtle but not overwhelming taste to the scallops. Well worth a try.

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Post Author: Gryphon

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