Grilled Rosemary Scallop Skewers

Sea scallops, marinated for a few minutes in a mixture of oil, lemon juice, peel and fresh rosemary are threaded onto rosemary sprig "skewers" and grilled.

Ingredients:

• 4 4- to 6-inch-long sprigs of fresh rosemary
• 1 cup water
• 1/4 cup extra virgin olive oil
• 1/2 teaspoon salt
• 1 tablespoon fresh lemon juice
• 1 teaspoon grated lemon zest
• 12 sea scallops

Directions:

Strip the lower leaves off the rosemary sprigs to make sprigs into "skewers." Set leaves aside. Pour water into a shallow dish. Add rosemary sprigs and let soak about 30 minutes. Meanwhile, mince the stripped rosemary leaves. Combine with olive oil, salt, lemon juice, and lemon zest. Place in zip-locking bag, and add scallops to marinate while preheating grill. Thread 4 scallops onto each soaked rosemary skewer. Grill 2-3 minutes per side or until done.

Number of Servings: 4

Notes from the Cook: Thoroughly preheat and oil the grill to prevent scallops from sticking. These skewers are easy to prepare for a quick weekday meal served along side your favorite flavored rice. But when the occasion calls for something extra special, place these skewers atop a creamy serving of risotto.