Saturday, December 20, 2008

Bacon-wrapped Scallops on Rosemary Skewers

I got this idea from Joe's cousin Mark, he made them with oysters though. I figured scallops were a safer bet for such a large crowd. I LOVE the idea of using rosemary sprigs as skewers, the flavor is amazing. I'm already brainstorming what to do next with them, water chestnuts, cheese, meatballs......

Rosemary (enough to make about 24 skewers)
2 cloves minced garlic
Scallops (24)
Bacon (depending on the size of the scallops you may be able to cut the bacon strips in half)
1 lemon
1/2 cup white wine
1/2 cup olive oil

Take each sprig of rosemary and remove all the leaves except for the tops. Reserve the sprigs to use as skewers.

Chop up some of the rosemary leaves. Mix in with the scallops, wine, pepper and olive oil in a bowl. Squeeze the juice of the lemon over the scallops. Chill the scallops in the fridge for about 30 minutes.

Wrap the scallops in the bacon and skewer wtih the rosemary sprigs.

Cook in the oven for about 25 minutes at 425 degrees.

1 comment:

  1. Thanks for the recipe. What do you do with the garlic? I assume it goes in the marinade, but the recipe doesn't say to put it in there.