cat lover
03-07-2007, 07:21 PM
24 large sea scallops, about 1 1/2 pounds
4 large or 8 small branches fresh rosemary
4 tbsp olive oil
coarse salt & freshly ground pepper
1/2 lemon
Strip enough leaves off each of 4 branches of rosemary to make room for 6 scallops and reserve the leaves. (If the rosemary branches are small, skewer 3 scallops on each.) Skewer the scallops and lay them on a plate. Sprinkle the olive oil and about a tablespoon of the reserved rosemary leaves over the scallops and season with salt and pepper. Turn the scallops in the oil several times and let them marinate for 1/2 hour.Two to three inches above hot coals broil the scallops for 5 minutes on each side, basting once with the marinade till they are browned. The scallops are cooked as soon as they are opaque throughout. Put the scallops on a platter and squeeze a little lemon juice over all.Serves 4
4 large or 8 small branches fresh rosemary
4 tbsp olive oil
coarse salt & freshly ground pepper
1/2 lemon
Strip enough leaves off each of 4 branches of rosemary to make room for 6 scallops and reserve the leaves. (If the rosemary branches are small, skewer 3 scallops on each.) Skewer the scallops and lay them on a plate. Sprinkle the olive oil and about a tablespoon of the reserved rosemary leaves over the scallops and season with salt and pepper. Turn the scallops in the oil several times and let them marinate for 1/2 hour.Two to three inches above hot coals broil the scallops for 5 minutes on each side, basting once with the marinade till they are browned. The scallops are cooked as soon as they are opaque throughout. Put the scallops on a platter and squeeze a little lemon juice over all.Serves 4