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Diver Scallops Grilled On Rosemary

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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

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