Grilled Rosemary Scallops
Toss the old skewers and grill your scallops on rosemary stalks for a fresh summery taste!
- Prep Time: 15 minutes
- Cook Time: 6 minutes
- Total Time: 21 minutes
- Yield: 8 skewers 1x
- Category: Dinner
- Method: Grill
- Cuisine: American
Ingredients
Scale
- 8 sea scallops (preferably the dry variety)
- 8 very thin slices prosciutto
- Olive oil for drizzling
- Fresh lemon juice for drizzling
- Fresh ground pepper
- 8 large stalks of rosemary
Instructions
- Strip the bottom two inches of each rosemary stalk of leaves.
- Fold each piece of prosciutto in half and wrap it around each scallop. Skewer with a rosemary stalk and lay in a baking dish.
- Drizzle with a little olive oil and fresh lemon juice and grind some pepper on top. Let marinate for about 15-20 minutes.
- Heat grill to high. Using a grilling tray, cook the scallops for 2-3 minutes per side until golden, turning with long tongs. Serve at once!
Notes
We have grilled these up both as appetizers (where I estimate 2 per person) or as supper with some rice or grilled veggies on the side (where I estimate 4 per person). One way or the other, they are scrumptious!
Find it online: https://www.framedcooks.com/grilled-rosemary-scallops/