diver scallops, side muscle removed
extra virgin olive oil, plus more for brushing
Kosher salt and freshly ground black pepper
large lemon, halved crosswise
Recipe courtesy of Food Republic
- Thread 3 scallops onto each rosemary sprig. Drizzle with 2 tablespoons oil and season with salt and pepper.
- Build a medium-hot fire in a charcoal grill, or heat a gas grill to
high. Brush grill grate with oil. Place lemon halves, cut side down, on
- Grill scallops until golden brown and just opaque in center, 3 to 4
minutes per side. Transfer to plates and serve caramelized lemon halves
on the side for squeezing over.