andyzee
New member
Lemon-Rosemary Scallops
2 tablespoons lemon juice
1 tablespoon olive oil
1 tablespoon fresh rosemary or 1 teaspoon dry, chopped
1/2 teaspoon salt
1/4 teaspoon black pepper, ground
1 3/4 pounds sea scallops
1 small zucchini, sliced 1/4" thick
1. Preheat grill to medium high. In shallow dish, soak eight 10-inch bamboo skewers in water for 20 minutes.
2. In medium bowl, combine lemon juice, olice oil, rosemary, salt, and black pepper; stir until well blended. Add scallops, tossing gently to coat. Transfer to shallow glass or plastic dish or zippered plastic bag. Close bag securely or cover dish and refrigerate at least 15 minutes,
3.Thread skeweres alternately with scallops and zucchini. Grill about 5 minutes per side or until opaque in the center.
2 tablespoons lemon juice
1 tablespoon olive oil
1 tablespoon fresh rosemary or 1 teaspoon dry, chopped
1/2 teaspoon salt
1/4 teaspoon black pepper, ground
1 3/4 pounds sea scallops
1 small zucchini, sliced 1/4" thick
1. Preheat grill to medium high. In shallow dish, soak eight 10-inch bamboo skewers in water for 20 minutes.
2. In medium bowl, combine lemon juice, olice oil, rosemary, salt, and black pepper; stir until well blended. Add scallops, tossing gently to coat. Transfer to shallow glass or plastic dish or zippered plastic bag. Close bag securely or cover dish and refrigerate at least 15 minutes,
3.Thread skeweres alternately with scallops and zucchini. Grill about 5 minutes per side or until opaque in the center.
