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Get Started - 100% free to try - join in 30 secondsMethod: Direct grilling
Source: Adapted from How to Grill by Steven Raichlen (Workman, 2001)
Yield: Serves 6 to 8 as an appetizer, 4 as a light main course
1-1/2 pounds diver scallops or large sea scallops
28 to 32 fresh rosemary sprigs (each 3 to 4 inches long, for skewers)
3 ounces pancetta sliced paper-thin
3 tablespoons extra-virgin olive oil
1 lemon, cut in wedges, seeded
Coarse salt (kosher or sea) and freshly ground black pepper
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1st Keep
 gregkulik
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