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Rosemary-Skewered Scallops
Rosemary Skewered Scallops are a delightful dish. The rosemary is subtle allowing the full flavour of the scallops to be enjoyed. An ideal starter.
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Course:
Side Dish, Starter
Cuisine:
French
Keyword:
Cheese, Herbs, Parmesan, Seafood
Prep Time:
5
minutes
minutes
Cook Time:
6
minutes
minutes
Total Time:
11
minutes
minutes
Servings:
4
people
Calories:
383
kcal
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Ingredients
Metric
Imperial
2
lbs
sea scallops
675-900 g, large
3
tbsp
Extra Virgin olive oil
45 ml
1/4
cup
Parmesan
60 ml, grated
2
sprigs
rosemary
salt
to taste
ground pepper
to taste
Instructions
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.
Nutrition
Calories:
383
kcal
|
Carbohydrates:
0.3
g
|
Protein:
56
g
|
Fat:
15
g
|
Saturated Fat:
2
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
8
g
|
Cholesterol:
126
mg
|
Sodium:
709
mg
|
Potassium:
8
mg
|
Sugar:
0.1
g