Rosemary and lemon scallop skewers

Ingredients

  • 12 large scallops
  • 2 unwaxed lemons
  • 4 quite long branches of rosemary
  • 6 cl of extra virgin olive oil
  • Fleur de sel
  • Black pepper

Preparation

  • Pluck the leaves off the branches of rosemary, then set aside the bare branches – we’ll use these later. Make sure you make a small, separate pile of rosemary leaves as well.
  • Finely chop the rosemary leaves.
  • Cut off several fairly large peels of lemon rind with a peeling knife – 8 in total.
  • Thread the scallops with the rosemary branches, placing one lemon zest between each scallop.
  • Place the skewers on a tray which is suitable for oven use.
  • Mix the olive oil, rosemary leaves and 1 tablespoon of lemon juice together.
  • Pour this mix onto the skewers and place in the fridge for 15 minutes to marinate.
  • Preheat the oven to 210 °C and bake for 6-7 minutes or place under the oven grill for the same amount of time.
  • Once finished lavishly apply the rosemary oil to the whole of the skewer.
  • Lightly dust with fleur de sel and black pepper just prior to serving. Be careful as the plates will still be hot from being in the oven.

You will like also