Marinated sea scallops on grilled rosemary skewers
4 servings
30 minutes
Marinated sea scallops on rosemary skewers grilled are an exquisite dish of European cuisine, combining the freshness of seafood with the aroma of herbs. Scallops soaked in olive oil and rosemary acquire a tender, slightly sweet flavor with subtle woody notes. Grilled, they become soft and juicy, while the smoky aroma of coals enhances the gastronomic pleasure. Historically, sea scallops were considered a delicacy in coastal regions of Europe, where they were prepared with minimal spices to preserve their natural taste. This dish can be served with a light white wine and fresh salad, making it an ideal option for a summer dinner outdoors.
1
In a bowl, mix olive oil, 1 teaspoon of finely chopped rosemary leaves, salt, and pepper. Add the scallops, stir, cover with plastic wrap, and refrigerate for 30 minutes.
- Olive oil: 1 tablespoon
- Fresh rosemary: 8 stems
- Salt: 0.1 teaspoon
- Freshly ground black pepper: 0.1 teaspoon
- Sea scallops: 12 pieces
2
Remove the leaves from the rosemary sprigs, leaving some leaves on the tips, and soak in cold water for 20 minutes. Preheat the grill or barbecue.
- Fresh rosemary: 8 stems
3
Combine 2 rosemary sticks and place 3 scallops on each. Lay on an oiled rack and grill for 2-3 minutes on each side until cooked.
- Fresh rosemary: 8 stems
- Sea scallops: 12 pieces
- Olive oil: 1 tablespoon
