12 large sea scallops, about 2-2½ pounds
¼ cup dry white wine
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4 tablespoons freshly squeezed lemon juice
1 tablespoon olive oil
Vegetable oil, for the grates
Kosher salt and freshly ground black pepper
12 fresh rosemary sprigs, soaked in water for 30 minutes and drained
Rinse the scallops and pat dry. Place the scallops in a shallow nonreactive dish.
In a small bowl, whisk together the white wine, lemon juice, and olive oil until well blended. Pour the marinade over the scallops and toss to coat. Marinate for 5-10 minutes.
Heat a clean grill to medium-high with the lid closed for 8-10 minutes. Lightly brush the grates with oil.
Remove the scallops from the marinade, shake off any excess and discard the marinade. Season the scallops with the salt and pepper to taste. Slide a scallop onto each of the rosemary sprigs.
Grill on one side until the scallops develop golden brown grill marks, about 2 to 3 minutes. Turn over and continue cooking until the interior just starts to turn opaque, another 2 to 3 minutes. Serve immediately.
Cook's notes: Always place the skewer through the center of the scallop lengthwise rather than through the top, or the scallop may break. Don't like the flavor of rosemary? Just use soaked bamboo skewers or metal skewers instead.
Do not marinate the scallops for longer than 10 minutes. The acid in the lemon juice will begin to "cook" and toughen this delicate shellfish if it is left to marinate for any longer.
"Simply Grilling" by Jennifer Chandler (2012 Thomas Nelson)