When I Discovered Rosemary's Secret Superpower
Last summer in Santorini, I watched a fisherman grill seafood on woody rosemary branches. The scent alone was intoxicating – like the ocean meeting a herb garden. When I tried it myself? Game over for boring seafood skewers.
Now these rosemary-skewered scallops are my go-to when I want to feel fancy without the fuss. They take 15 minutes, look stunning, and taste like a Mediterranean vacation.
Yes! Thaw overnight in fridge, then press between paper towels to remove excess moisture. Dry scallops = better grilled seafood texture.
Swap thick thyme stems or use wooden skewers + sprinkle dried rosemary. Still delicious, just less dramatic.
Ensure grill is HOT before adding skewers. If using pan, add 1 tbsp oil just before cooking.