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Grilled Scallops on Rosemary Skewers

Using rosemary branches to skewer scallops makes for a whimsical presentation and also imparts a little of rosemary’s slightly piney flavor. Keep in mind that the high heat will probably cause the rosemary leaves to brown or fall off when they’re cooked, so don’t expect them to look like they do when assembled. Or if you really love their fresh green leaves, individually wrap the ends of the sprigs in aluminum foil before cooking. In either case, you can also garnish the plates with fresh rosemary sprigs.

Prep Time

        Prep time: 25 minutes
        Cook time: 55 minutes
        Yield: Serves 4


For the scallops:

    •    16 large sea scallops
    •    6 tbsps extra virgin olive oil
    •    16 small branches rosemary
    •    Coarse sea salt or kosher salt and freshly ground black pepper

For the tomato chutney:

    •    juice of 1/2 a lemon
    •    1 tsp mustard powder
    •    1/2 cup dry white wine
    •    2 garlic cloves, minced
    •    2 tsps ground coriander
    •    1/2 tsp ground cardamom
    •    1/2 cup finely chopped onion
    •    1 cup finely chopped candied ginger
    •    2 jalapeno peppers, seeded and diced
    •    5 large ripe tomatoes, cored, seeded and diced


  1. Prepare the scallops: Strip enough leaves off each rosemary branch to make room for 1 scallop and coarsely chop the rosemary leaves. Thread the scallops horizontally onto the branches and lay them on a plate. Drizzle 3 tablespoons of the olive oil and the chopped rosemary leaves evenly over the scallops and season with salt and pepper. Turn gently to coat and let them sit at room temperature for 30 minutes.
  2. Light the grill.
  3. Make the tomato chutney: Meanwhile, prepare the tomato chutney. Warm the remaining 3 tablespoons of olive oil in a medium saucepan over medium heat. Add the onion and cook, stirring, until translucent, 3 to 4 minutes. Add the garlic, jalapeno, coriander, mustard powder, and cardamom and cook for another minute. Add the wine and simmer for 2 minutes. Stir in the tomato and candied ginger and simmer until thick and jammy, about 20 to 30 minutes. Season with salt and pepper and cover to keep warm.
  4. Place the scallops on the grill (or use a grilling basket), and cook, turning once, until they are opaque throughout, about 5 minutes.
  5. To serve, spread the tomato chutney in a serving dish. Arrange the scallops on top, then sprinkle the lemon juice over all.

This great family recipe is thanks to LEITE'S CULINARIA at


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