Grilled Scallops on Rosemary Skewers

Grilled scallops are threaded on rosemary skewers and sitting on a bed of tomato chutney

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.–Waldy Malouf

Grilled Scallops on Rosemary Skewers

  • Quick Glance
  • Quick Glance
  • 25 M
  • 1 H, 20 M
  • Serves 4
Print RecipeBuy the High Heat cookbook

Want it? Click it.

Ingredients

Email Grocery List

Ingredients sent!

Send Grocery List

Email the grocery list for this recipe to:

Is required
Sign me up for your or newsletter, too!
Is required
  • For the scallops
  • For the tomato chutney

Directions

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.
Light the grill.
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.
Grill the scallops
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.
Print RecipeBuy the High Heat cookbook

Want it? Click it.

Recipe Testers Reviews

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.

HUNGRY FOR MORE?

#leitesculinaria on Instagram If you make this recipe, snap a photo and hashtag it #LeitesCulinaria. We'd love to see your creations on Instagram, Facebook, and Twitter.

Have something to say?

Then tell us. Have a picture you'd like to add to your comment? Attach it below. And as always, please take a gander at our comment policy before posting.

Rate this recipe!

Have you tried this recipe?
Let us know what you think.

Upload a picture of your dish