• 12 large diver scallops, side muscle removed
• 4 6-inch sprigs rosemary
• 2 tablespoons extra virgin olive oil, plus more for brushing
• Kosher salt and freshly ground black pepper
• 1 large lemon, halved crosswise

Directions

1. Thread 3 scallops onto each rosemary sprig. Drizzle with 2 tablespoons oil and season with salt and pepper.
2. Build a medium-hot fire in a charcoal grill, or heat a gas grill to high. Brush grill grate with oil. Place lemon halves, cut side down, on grill.
3. Grill scallops until golden brown and just opaque in center, 3 to 4 minutes per side. Transfer to plates and serve caramelized lemon halves on the side for squeezing over.

Recipe courtesy of Food Republic
https://www.foodrepublic.com/recipes/rosemary-skew...