This is another great recipe from my favorite Chef - Joe from wwrecipes.com. The rosemary skewers also work on shrimp, chicken and more... the sky is the limit!
Rosemary-Skewered Scallops (Serves 4 to 6.)
1 1/2 - 2 lbs (675 - 900 g) large sea scallops
3 Tbs (45 ml) extra-virgin olive oil
Salt and freshly ground pepper to taste
1/4 cup (60 ml) freshly grated Parmesan cheese
4 - 6 branches of fresh rosemary, each about
6 inches (15 cm) long
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 tip.
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 or under a preheated broiler for a total of 3 to 4 minutes,
turning them halfway through the grilling time.
Shopping tip: When you are looking for fresh scallops, you don't want to buy them if they are sitting in a murky/milky liquid or, like any seafood, smell seafoody... fresh scallops should have a very mildly salty smell and if there is any liquid present it should be clear...
