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.
Rosemary Skewered Scallops are a delightful dish. The rosemary is subtle allowing the full flavour of the scallops to be enjoyed. An ideal starter.
Servings 4 people
Ingredients
- 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: 383kcal | Carbohydrates: 0.3g | Protein: 56g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Cholesterol: 126mg | Sodium: 709mg | Potassium: 8mg | Sugar: 0.1g
