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SCALLOPS WITH LEMON BAY AND ROSEMARY RECIPE

natooraThis recipe for Scallops with Lemon Bay and Rosemary has been reproduced courtesy of Natoora - www.natoora.co.uk

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Scallops with Lemon Bay and RosemaryIngredients

12 scallops
4 rosemary stalks, leaves removed, but kept
pared zest and juice of 2 amalfi lemons
12 bay leaves
2 tbsp olive oil
Sea salt and freshly ground pepper

How to make

  • Thread 3 scallops onto each rosemary stalk, alternating with three pieces of lemon zest and three bay leaves.
  • Put the skewers in a roasting tin.
  • Pound the rosemary leaves and oil together (in a pestle and mortar if you have one) until fine.
  • Pour over the scallops.
  • Sprinkle with the lemon juice and leave to marinate for 20 minutes.
  • Then preheat the oven to 200°C.
  • Season the rosemary skewers and put the roasting tin in the oven to bake for eight minutes only.

Serves 4

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Published with permission of Natoora

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