Rosemary-Grilled Scallops

from How to Grill
Steven Raichlen
Steve Raichlen's latest book is a compendium of barbecue techniques with step-by-step photos to help anyone learn how to grill. Featuring easy-to-make recipes, this cookbook will turn anyone into a bbq master. $29.95.
 

1 1/2 pounds sea scallops (28 to 32)
28 to 32 fresh rosemary sprigs (each 3 to 4 inches long)
3 ounces proscuitto, sliced paper-thin
3 tablespoons extra-virgin olive oil or basil oil
1 lemon, cut in wedges
Course salt and black pepper

1. Pull off and discard the small, crescent-shaped muscle from the side of any scallop that has one. Rinse the scallops under cold running water and then drain and blot dry with paper towels. Strip the bottom leaves off the rosemary sprigs... Cut the proscuitto into strips just large enough to wrap around the scallops (about 3/4 by 3 1/2 inches).

2. Lay a scallop flat on your work surface. Wrap a piece of proscuitto around it and skewer it with a rosemary sprig. Repeat with all the remaining scallops. Arrange the scallops on a plate or in a nonreactive baking dish. Drizzle oil over both sides of the scallops, squeeze lemon juice over them (hold one hand under the lemon, fingers together, to catch any seeds) and season with salt and pepper (go easy on the salt, as proscuitto is fairly salty.) Let marinate for 15 minutes while you light the grill.

3. Set up the grill for direct grilling (see page 10 for charcoal or page 16 for gas) and preheat to high. If you have a fish or vegetable grate (see page 477), place it on top and preheat it as well. You can also cook the scallops directly on the grill grate.

4. When ready to cook, brush and oil the grill grate. Place the skewered scallops on the hot grate and grill until just cooked, 2 or 3 minutes per side. The scallops are done when they turn white and feel firm (but just barely; they shouldn't feel hard). Serve at once.

Makes 28 to 32 scallops; serves 6 as an appetizer, 4 as a main course.

Variations: You can certainly use other fresh herbs as skewers, expecially stalks of lemon grass or thyme branches. You could also use strips of sugarcane.

Also good for: Shrimp grills beautifully on rosemary skewers (with or without the proscuitto), as do cubes of steak, fish, chicken or even veal. You'll need to allow 2 to 3 minutes per side for 1-inch cubes of any of these.

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