Recipe: Scallops on Rosemary Skewers

Don’t be intimidated by horror stories of rubbery scallops. This foolproof flavorful recipe will have you searing like a sous chef in no time at all!

Ingredients:

• Scallops
• Olive Oil
• Extra Virgin Olive Oil
• Rosemary Sprigs (1 for every 2-3 scallops)
• Rosemary Oil

Rosemary Infused Oil Method:

1. Start by stripping the rosemary leaves off of the stems, leaving a little at the end. Be sure to use sturdy sprigs so they hold together well.
2. Combine stripped leaves in a pot with the extra virgin olive oil.
3. Bring the oil to a simmer and them let cool to infuse the oil with rosemary.

Scallops Method:

1. Prep the scallops by rinsing them and gently patting dry with paper towels.
2. String the scallops onto the rosemary sprig skewers (2 to 3 scallops per skewer) and brush with olive oil.
3. Heat up a cast iron skillet and lightly coat with olive oil.
4. Once the pan is nice and hot, gently place the scallop skewers in the pan and sear for 2 minutes per side.
5. Once the scallops are seared, remove them to a place and drizzle on the rosemary infused oil.

INTERESTED IN GIVING PASSANANTE’S HOME FOOD SERVICE’S SUPERIOR MEATS AND VEGETABLES A TRY?

REQUEST A FREE GOURMET FOOD SAMPLE HERE!