Rosemary-Skewered Scallops Recipe

Scallops threaded onto sprigs of fresh rosemary pick up a delicious herbal flavor from the inside out – and you don’t even have to worry about whether you remembered to buy skewers!

The rosemary also makes for a striking presentation: even though the whole recipe from start to finish takes under 15 minutes, it still looks like a dish you’d find in a high-end restaurant.

Scallops served this way are delicious, but they’re also full of nutrition, notably Vitamin B12 and several minerals, including selenium. Selenium is particularly important for seafood because it protects you against potential mercury toxicity.

Depending on the size of your scallops and the number of people you’re feeding, you could make this as either an appetizer or a main course.

As an appetizer, it would be great with a classic steak and salad; as a main course, you could serve it with some quick-grilled asparagus or Brussels sprouts, or any other vegetable you like.

Rosemary-Skewered Scallops Recipe

SERVES: 2 PREP: 5 min COOK: 6 min

Ingredients

• 12 scallops;
• 4 sprigs rosemary;
• 1 lemon, sliced;
• 2 tbsp. olive oil;
• Juice from half a lemon;
• Sea salt and freshly ground black pepper;

Preparation

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).
6. Transfer to plates and serve with extra lemon slices.

📖 Recipe

Rosemary-Skewered Scallops Recipe

These special skewers provide a striking presentation that also enhances the flavor of the scallops.

5 from 1 vote

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Prep Time 5 minutes mins

Cook Time 6 minutes mins

Total Time 11 minutes mins

Course Appetizer

Cuisine American

Servings 2 people

Calories 194 kcal

Ingredients

  

1x2x3x

• 12 scallops
• 4 sprigs rosemary
• 1 lemon sliced
• 2 tbsp. olive oil
• Juice from half a lemon
• Sea salt and freshly ground black pepper

Instructions

 

• Preheat a grill to medium high.
• Thread 3 scallops onto each rosemary sprig.
  12 scallops, 4 sprigs rosemary
• Brush the scallops with olive oil and season to taste with sea salt and ground pepper
  2 tbsp. olive oil, Sea salt and freshly ground black pepper
• Drizzle lemon juice over the scallops.
  1 lemon
• 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.
  Juice from half a lemon

Nutrition

Calories: 194kcalCarbohydrates: 3gProtein: 11gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gTrans Fat: 0.01gCholesterol: 22mgSodium: 353mgPotassium: 187mgFiber: 0.1gSugar: 0.1gVitamin A: 9IUVitamin C: 0.1mgCalcium: 8mgIron: 0.5mg

Keyword rosemary, scallop, skewer

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