1 pound Scallops
6x 12-inch Rosemary sprigs
3 Tablespoons Olive Oil
1/4 teaspoon Pepper
1 Tablespoon Chopped Rosemary
Roasted Butternut Squash:
2 pounds Butternut Squash, chopped into bite-sized chunks
2 Tablespoons Olive Oil
12 Asparagus Shoots
Strip the leaves off of 2/3′s the length of the rosemary sprigs, leaving leaves on the tip. Chop the rosemary leaves for use in the scallops and the Butternut squash.
In an oven-proof pan, toss the butternut squash pieces with 2 Tablespoons olive oil and 2 Tablespoons chopped rosemary. Roast for 60 minutes at 450, tossing squash every 20 minutes.
While the squash is roasting, skewer the scallops onto the exposed part of the rosemary sprigs, approximately 3 per skewer.
Mix the 3 Tablespoons olive oil, 1/4 teaspoon pepper, and 1 Tablespoon chopped rosemary in a small bowl. Paint both sides of each scallop with the mixture.
Return skewered scallops to the refrigerator to marinate.
When there is about 20 minutes left on the butternut squash, pre-heat the grill.
Toss the asparagus with a splash of olive oil, then add just a dash of salt and garlic powder. Grill for 6 minutes on each side.
Place the scallop skewers on the pre-heated grill and cook for 4-5 minutes on each side.
Serve the scallops skewers over a bed of roasted butternut squash, with a side of grilled asparagus.