1 Tablespoon, crushed with a spoon to bring out flavor and make smaller pieces
3 Clove (15 gm), finley minced
1, Thaw scallops overnight in the refrigerator.
2, Marinate scallops and peppers in olive oil, rosemary, garlic, salt and black pepper to taste for 30 minutes.
3, Preheat grill.
4, Thread peppers and scallops alternately onto skewers, using 4 scallops per skewer.
5, Cook on a very hot grill for 2 1/2 minutes per side, or until scallops are done.