Rosemary-Skewered Scallops
Source of Recipe
chef at world recipes
List of Ingredients
1 1/2 - 2 lbs (675 - 900 g) large sea scallops
3 Tbs (45 ml) extra-virgin olive oil
Salt and freshly ground pepper to taste
1/4 cup (60 ml) freshly grated Parmesan cheese
4 - 6 branches of fresh rosemary, each about
6 inches (15 cm) long
Toss the scallops with the olive oil, season them with salt and
pepper, and sprinkle them with the Parmesan cheese. Strip the leaves
off the rosemary branches, leaving only about 1 inch (2.5 cm) of
leaves at the top. Skewer the scallops onto the branches. It may
help to form a sharp point on the tips of the branches by cutting them
at an angle. Grill directly over hot coals for a total of 5 to 6 minutes,
turning them halfway through the grilling time. Serves 4 to 6.
Recipe
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