1 Servings 8 min Cook
1 Tbsp Rosemary
9 Oz Scallops
1/2 Tbsp Olive Oil
1 Dash Salt
1 Dash Pepper
1/2 Lemon yields Lemon Juice
Preheat grill to medium-high.
Pluck leaves from center of rosemary sprig, leaving leaves on both ends.
Chop leaves finely.
Skewer scallops on center of rosemary sprig.
Rub scallops with olive oil, sprinkle on chopped rosemary, and salt and pepper, to taste.
Grill on medium high for 3-4 minutes per side.
Grill 1/2 lemon at the same time.
Remove from grill and serve with the lemon wedge.
Enjoy!
