In this dead simple rustic dish, 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.
12 large (diver) scallops
4 6-inch rosemary sprigs
2 tablespoons extra virgin olive oil, plus more for brushing
Kosher salt and freshly ground black pepper
1 large lemon, halved crosswise
Thread 3 scallops onto each rosemary sprig.
Drizzle with 2 tablespoons oil and season with salt and pepper.
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.
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.
Serves 2
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