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Recipe

Scallop & Mushroom Rosemary Kebabs

Featured in our 2017 Christmas Guide
Scott Phillips

Yield: Yields 8 small or 4 larger appetizers.

Firm, woody rosemary sprigs make the best skewers.

Ingredients

  • Eight 7-inch fresh rosemary sprigs
  • 8 large all-natural dry-packed sea scallops (about 16 oz.), side muscle removed
  • 8 large cremini mushrooms (about 8 oz.), stemmed and cleaned
  • Kosher salt and freshly ground black pepper
  • 1 cup fresh breadcrumbs
  • 3 Tbs. extra-virgin olive oil
  • One-half small clove garlic
  • 1/2 cup crème fraîche
  • 2 tsp. Dijon mustard
  • 2 tsp. fresh lemon juice
  • 1/2 tsp. finely grated lemon zest

Nutritional Information

      Nutritional Sample Size per kebab
      Calories (kcal) : 170
      Fat Calories (kcal): 100
      Fat (g): 11
      Saturated Fat (g): 4.5
      Polyunsaturated Fat (g): 1
      Monounsaturated Fat (g): 5
      Cholesterol (mg): 30
      Sodium (mg): 310
      Carbohydrates (g): 6
      Fiber (g): 0
      Protein (g): 11

Preparation

  • Strip the leaves from the bottom 4 inches of each rosemary sprig. the sprigs will be your skewers. Finely chop 2-1/2 tsp. of the rosemary leaves and set aside (save the remaining leaves for another use).

    Use a sharp wooden or metal skewer to poke holes through the sides of the scallops and the mushrooms. Carefully push the rosemary skewers through the holes, using 1 scallop and 1 mushroom per skewer. Don’t worry if the mushrooms crack a little; they’ll still stay on the skewer. Season all over with 1/4 tsp. salt and a few grinds of pepper. Put the kebabs on a baking sheet, mushroom caps stem side down. Cover the leafy ends of the sprigs with foil to prevent charring.

    Mix the breadcrumbs with 1 Tbs. of the olive oil, 1-1/2 tsp. of the chopped rosemary, 1/2 tsp. salt, and a pinch of pepper.

    Peel and chop the half garlic clove. Sprinkle it with 1/4 tsp. salt and mash to a paste with the side of a chef’s knife. In a small bowl, whisk the garlic paste, crème fraîche, mustard, lemon juice, lemon zest, and the remaining 1 tsp. chopped rosemary. Season to taste with salt and pepper.

    Position a rack 4 inches from the broiler and heat the broiler on high. Brush the mushroom caps (they should still be stem side down) and scallops with the remaining 2 Tbs. olive oil. Broil until beginning to brown and the scallops are almost cooked through, 3 to 5 minutes. Remove the pan from the oven and carefully flip the skewers. Fill the mushroom caps with 1 tsp. of the breadcrumbs. Spoon 1 Tbs. of the crème fraîche mixture per skewer into the mushrooms and over the scallops—it’s fine if some slides off the scallops. Evenly mound the remaining breadcrumbs onto the mushrooms and scallops and pat gently to adhere. Broil until the breadcrumbs are nicely browned, 1 to 2 minutes more. Remove the foil and transfer to serving plates with a spatula.

Make Ahead Tips

The skewers can be threaded, seasoned, and refrigerated up to 2 hours before broiling.

Reviews

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Reviews

  • dragnlaw | 05/23/2016

    Wonderful, absolutely wonderful. Prep early in the day and assembly and cooking are pretty quick later on. It is important that the mushrooms and scallops are of equal size 'n height for cooking time. I scrape out the gills of the mushrooms to make room for more stuffing :) .

  • northridgeck | 04/30/2010

    Altho' the creme fraiche was delicious - this recipe was just way too time consuming for the result.

  • CAROLANBO | 01/01/2009

    OMG! The first bite sent all my guests into food heaven.What is in this? This is so good! I love the delicate flavor of the rosemary Etc, etc. Even the men were oohing and aahing. This was the first course of my six course dinner. PERFECT.You can make the breadcrumb mixture AND the creme fraiche in the morning, along with preparing the rosemary spears.I would highly recommend this recipe.

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