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Grilled Scallops on Rosemary Skewers

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

Prep 25 mins
Cook 55 mins
Total 1 hr 20 mins
4 servings
478 kcal


For the scallops

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

For the tomato chutney

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


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.