Recipe: River Cafe Spiedini of Scallops with Anchovy-Rosemary Sauce

SPIEDINI OF SCALLOPS

Fresh medium to large sea scallops*
Sturdy rosemary branches
FOR THE ANCHOVY-ROSEMARY SAUCE:
1 tablespoon chopped rosemary leaves
6 anchovy fillets, rinsed and patted dry
Juice of 1 lemon
1/4 cup extra-virgin olive oil
Salt and pepper, to taste
Olive oil, for cooking
Lemon wedges

Rinse and drain scallops. Pull leaves from rosemary branches, leaving just the tufts at the ends. Sharpen the other ends into a point. Thread one or more scallops on each rosemary branch. Cover and refrigerate until ready to serve.

TO PREPARE THE SAUCE:
Add chopped rosemary, anchovy fillets and lemon juice to bowl of food processor. Pulse to chop into paste. With processor running, add olive oil in a slow stream until sauce thickens.

TO COOK THE SPIEDINI:
Heat heavy skillet over medium-high heat. Film pan with a little olive oil. Sear scallops about 2 to 3 minutes on each side, until done. Add salt and pepper to taste while cooking.

Serve hot, with anchovy-rosemary sauce and lemon wedges.

*VARIATION:
Substitute other firm-fleshed fish such as monkfish for the scallops, or use a combination of fish and scallops.

Adapted from source: The Cafe Cook Book: Italian Recipes from London's River Cafe by Ruth Rogers and Rose Gray