Thanks to my fiance for a fabulous Monday night meal, xo!
1 lb sea scallops
a few springs of rosemary
Wash and dry the scallops well. Skewer 2-4 (depending on size) scallops on each sprig of rosemary and drizzle the EVOO over each skewer. Sprinkle with salt and a bunch of pepper. Let marinate in the fridge at least 30 minutes.
Heat your grill to HIGH. Using a grill pan (you know, like you'd use to steam veggies), grill scallops for about 20 minutes or until golden brown.
We made a little tomato-mozzarella to accompany our scallops...because, well, why the hell not.