Rosemary-Skewered Scallops Recipe

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Bon Appétit's epic new grilling tome, aptly named The Grilling Book, is a volume of unbelievable barbecue recipes you simply have to see for yourself. And until you do, we're publishing a few of the standouts, these rosemary scallop skewers included.

In this rustic dish, sturdy fresh rosemary sprigs serve as the skewers. First, trim the sprigs to roughly 6-inch lengths, then use a small knife to carefully whittle the thicker ends to a point. Thread the scallops onto the rosemary skewers. It's easier than it sounds, and it will give you loads of flavor with only six ingredients.

Reprinted with permission from The Grilling Book

Rosemary-Skewered Scallops Recipe
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  • 12 large diver scallops
  • 4 6-inch sprigs rosemary
  • 2 tablespoons extra virgin olive oil
  • Kosher salt and freshly ground black pepper
  • 1 large lemon
  1. Thread 3 scallops onto each rosemary sprig. Drizzle with 2 tablespoons oil and season with salt and pepper.
  2. Build a medium-hot fire in a charcoal grill, or heat a gas grill to high. Brush grill grate with oil. Place lemon halves, cut side down, on grill.
  3. Grill scallops until golden brown and just opaque in center, 3 to 4 minutes per side. Transfer to plates and serve caramelized lemon halves on the side for squeezing over.
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