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Scallops on Rosemary Skewers

Posted on 22nd May 2020

Home > MasterClass Recipes & Gift Guides > Scallops on Rosemary Skewers

Serves 4 

Ingredients 

12 king scallops 

4 large sprigs of rosemary 

Salt and pepper 

1 tsp olive oil 

50g butter 

1 lemon 

Method

Wash your scallops in cold water. 

Then store them on a clean cloth, on a small tray and leave in the fridge, this will help dry out the scallops to help them crisp up in the frying pan. 

Strip the rosemary sticks to make them into skewers, then divide the scallops and push them onto the skewers. 

Drizzle the scallops with a little olive oil and season with salt and pepper. 

Heat a non stick frying pan, then place the scallops into the pan and cook for 3-4 minutes on one side, turn them over and cook for another 2 minutes on the other side. 

Add the butter and allow it to melt all over the scallops. 

Finish with a squeeze of lemon and serve. 

Products used

MasterClass Ceramic Non-Stick Eco 30cm Fry Pan

MasterClass Smart Ceramic 40 x 27 cm Heavy-Duty Stackable Big Baking Tray





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Lifetime Brands Europe Limited, KitchenCraft, The Hub, Nobel Way, Birmingham, B6 7EU
© 2022 MasterClass. eCommerce by blubolt.

This site uses cookies to provide you with a great user experience and to show you relevant content. If you’re OK with that, just continue. To find out more, please review our cookie and privacy policy.