Rosemary-Skewered Scallops       

  • 12 scallops;
  • 4 sprigs of rosemary;
  • 1 lemon, sliced;
  • 2 tbsp. olive oil;
  • Juice from half a lemon;
  • Sea salt and freshly ground black pepper;
  1. Preheat a grill to medium high.
  2. Thread 3 scallops onto each rosemary sprig.
  3. Brush the scallops with olive oil and season to taste with sea salt and ground pepper;
  4. Drizzle lemon juice over the scallops.
  5. Place the scallops on the grill and cook until golden brown (about 3 minutes per side).


Transfer to plates and serve with extra lemon slices.