Rosemary-Skewered Scallop Kabob Recipe

Today I am up for trying something new!  And, not that I have to explain myself, but I am just in that kind of mood 🙂

Scallops have always been a tricky ingredient for me because I haven’t gotten quite comfortable with them.  My mother-in-law can make some of the meanest recipes out there with scallops, and I admire that about her.  For me, I feel I’m still the assistant chef in the kitchen when it comes to scallops.  But, this paleo recipe seems to be so simple – it’s a fail-proof … not to mention the presentation of the dish looks as if I studied under Jacques Gusteau!

Clearly, this recipe will not fill up even the smallest mouths. Therefore, you should also try pairing this with a side dish … like roasted sweet potatoes … cilantro rice … or even as a compliment to a simple pasta dish!

Rosemary-Skewered Scallop Kabob Recipe

Serves: 4

Prep Time: 5 Minutes

Cook Time: 6-7 Minutes


  • 24 scallops
  • 8 sprigs of rosemary
  • 2 lemons, sliced
  • 4 tbsp. of olive oil
  • Lemon juice
  • Sea salt
  • Freshly ground black pepper


  1. Take your scallops and pre-thread them with a skewer.  Once this is done, take three scallops at a time and thread one rosemary sprig thru the three scallops.  Repeat this step until all scallops are thread with a rosemary sprig.
  2. Next, lightly spread olive oil along each rosemary and scallop kabob.
  3. Sprinkle salt and pepper for seasoning along each scallop.
  4. Drizzle lemon juice over each scallop.
  5. Place a skillet on medium-high temperature and place 2 to 3 scallop kabobs onto the skillet and cook on each side about 3-4 minutes.  Place the cooked scallops on a dish.  Repeat this step until all scallop kabobs are cooked.
  6. Enjoy!

So … what do you think?  Love it?  I’d love to hear your feedback and comments and how this turned out for you … or, even better, what side dishes did you decide on that made this dish even yummier!

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