Grilled Marinated Scallops on Rosemary Skewers
Appetizers • European
Description
Serve with basmati rice and lemon wedges.
Ingredients
- Scallops 12 pieces
- Olive Oil 1 tablespoon
- Fresh Rose Hips 8 sprigs
- Salt 0.1 teaspoons
- Ground Black Pepper 0.1 teaspoons
Step-by-Step Guide
Step 1
In a bowl, mix olive oil, 1 teaspoon of finely chopped rosemary leaves, salt, and pepper. Add the scallops, stir, cover with plastic wrap, and refrigerate for 30 minutes.
Step 2
Remove the leaves from the rosemary sprigs, leaving some leaves at the tips, and soak in cold water for 20 minutes. Preheat the grill.
Step 3
Pair 2 rosemary sticks together and thread 3 scallops onto each. Place on a greased grill rack and cook for 2-3 minutes on each side until done.
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