
Grilled Scallops on Rosemary Skewers
Ingredients
- For the scallops
- For the tomato chutney
Directions
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.
Light the grill.
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.
Place the scallops on the grill (or use a grilling basket), and cook, turning once, until they are opaque throughout, about 5 minutes.
To serve, spread the tomato chutney in a serving dish. Arrange the scallops on top, then sprinkle the lemon juice over all.
Recipe Testers' Reviews
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Jeremy Schweitzer
This dish is one of the better recipes I’ve discovered on this site. The skewers come together quickly and the chutney can easily be made in advance. I usually don’t like chutneys very much, but this version hit all the points perfectly. There was enough heat, spice, and acidity to balance the sweetness, and that in turn amplified the sweetness of the scallops perfectly. The directions for cooking the scallops yielded perfectly grilled scallops.