By Cheryl Kirby
Ingredients:
1 1/2 lbs. Viking Village sea scallops
Rosemary
Baby spinach leaves
Drain and thoroughly dry the sea scallops. Marinate in coconut oil on each side for 5 minutes in the refrigerator. Sprinkle with black pepper and rosemary. Pierce four scallops
per skewer using double skewers (makes them easy to turn). Grill for approximately 2 minutes on each side. Lay on a bed of baby spinach and garnish with fresh rosemary. Serve in a seashell for a beautiful presentation.
Viking Village is located at the North end of Long Beach Island at 1801 Bayview Ave in Barnegat Light and are a great source of locally caught seafood.
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