|Conventional ||15 Mins||15 Mins||30 Mins
|TurboChef ||15 Mins||
- 16 oz. of jumbo scallops
- ¼ c. of olive oil
- 1 tbsp. of fresh lemon juice
- 1 tsp. of lemon zest
- 2 tsp. of fresh garlic, minced (about 1 clove)
- 2 tbsp. of shallots, minced
- ½ tsp. of kosher or sea salt
- pinch of freshly ground pepper
- 4 ea. of lemon wedges
- 6 to 10 ea. of rosemary sprigs, large
Using Rosemary stalks as a skewer gives these scallops a delightful but subtle flavor. Great for appetizers.
Turn Turbochef oven on and under ‘Bake’ on the cook wheel, select ‘COOKBOOK’ then under cookbook, select ‘Scallop on Rosemary Skewers’. Press ‘START’ to begin the preheat cycle.
Place grill pan into the oven with smooth surface facing up.
To prepare the Scallop on Rosemary Skewers, in mixing bowl, mix olive oil, lemon juice, zest, garlic, shallots and salt to make a marinade. Place scallops into the marinade and let set at least 10 minutes and up to one hour. Using large, wooden rosemary springs place 2 to 3 marinated scallops onto each spring. Skewer the scallops through the side so the large round surface is facing out. Using a pepper grinder, grind a small mount of pepper onto each skewer. Remove grill pan from oven and place skewers onto hot surface of the grill pan (this will sear the outside) and place pan back into the oven.
Select number of skewers you are cooking then press ‘START’ again and bake under ‘Scallop on Rosemary Skewers’ for appropriate number of minutes. Remove and squeeze fresh lemon onto each skewer before serving.