In the perfect world, I would have an outdoor kitchen like the one at Tenuta San Pietro where I was just last week. Alas~ the perfect world would not include making choices between Italy or home improvements.
The perfect world would include Virtual friends and Virtual Supper Clubs! So, here I found the perfect recipe on Cooking Light, something light and fresh! Grilled Scallops on Rosemary
12 large sea scallops
1 tablespoon olive oil
1 teaspoon finely chopped fresh rosemary
1/8 teaspoon salt
1/8 teaspoon freshly ground pepper
8 (12-inch) fresh rosemary sprigs
Hot cooked basmati rice
Garnish: lemon slices Combine scallops and next 4 ingredients in a medium bowl; cover and chill 30 minutes.
Pick leaves off 6 inches of one end of each rosemary sprig, leaving the other end intact. Soak rosemary sprigs in water in a shallow dish 20 minutes.
Place 2 rosemary skewers side by side, leaving a small space between. Thread 3 scallops onto bare part of rosemary skewers. Repeat with remaining rosemary and scallops. Grill over medium-high heat 2 to 3 minutes on each side. Serve on a bed of basmati rice with lemon slices, if desired.
Optional: For smoky flavor, cut slices of prosciutto in half lengthwise and wrap 1 piece around each scallop before skewering.
Prosciutto Optional??? I will always opt for some prosciutto. I made these and served them as an appetizer, while we were chilling around the pool.
Now let's see what everyone else has brought for our Virtual Supper without heating up the kitchen...
Jerry has fired up the grill for a Grilled Vegetable Salad with Creamy Blue Cheese Dressing
Jamie has made Thyme Potatoes for the perfect side dish.
Val is making BBQ chicken sliders with a Pickled Onion marmalade.
MaryAnn has made dessert ~ Blueberry Cheesecake Ice Cream.
Roz has grilled and stuffed Portebello Mushrooms with tomatoes, cheese and herbs.
Don't forget, that y'all are welcome to join in our virtual supper with the blog hop!