Subject: Rosemary-Skewered Scallops
From: Unicorn (unicorn@indenial.com)
Date: Thu Jun 05 2003 - 10:08:06 EDT
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FOOD FUNNY
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Thanks to reader Rick Burke for sending us these words of wisdom:
Most vegetables are something God invented to let women get even with
their children. A fruit is a vegetable with looks and money. Plus, if you
let fruit rot, it turns into wine, something Brussels sprouts never do.
- P. J. ORourke (The Bachelor Home Companion)
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TODAY'S RECIPE
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Here is another example of the many fine summer grilling recipes
available in issue #6 of World Wide Recipes EXTRA! Your very own copy
is waiting for you at http://www.worldwiderecipes.com/extra.htm
Rosemary-Skewered Scallops
1 1/2 - 2 lbs (675 - 900 g) large sea scallops
3 Tbs (45 ml) extra-virgin olive oil
Salt and freshly ground pepper to taste
1/4 cup (60 ml) freshly grated Parmesan cheese
4 - 6 branches of fresh rosemary, each about
6 inches (15 cm) long
Toss the scallops with the olive oil, season them with salt and
pepper, and sprinkle them with the Parmesan cheese. Strip the leaves
off the rosemary branches, leaving only about 1 inch (2.5 cm) of
leaves at the top. Skewer the scallops onto the branches. It may
help to form a sharp point on the tips of the branches by cutting them
at an angle. Grill directly over hot coals for a total of 5 to 6 minutes,
turning them halfway through the grilling time. Serves 4 to 6.
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