Scallop & Mushroom Rosemary Kebabs

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Fine Cooking


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One-half small clove garlic

2 tsp. Dijon mustard

Eight 7-inch fresh rosemary sprigs

1/2 tsp. finely grated lemon zest

Kosher salt and freshly ground black pepper

8 large cremini mushrooms (about 8 oz.), stemmed and cleaned

1 cup fresh breadcrumbs

1/2 cup crème fraîche

8 large all-natural dry-packed sea scallops (about 16 oz.), side muscle removed

2 tsp. fresh lemon juice

3 Tbs. extra-virgin olive oil

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