Instructions: Remove small tough muscle from side of each scallop. Rinse scallops under cold running water and pat dry with paper towels. Place in a bowl, add lemon juice, olive oil, salt and pepper. Toss scallops to coat and let marinate for 20 minutes.

Prepare a hot fire in the grill.

Place pine nuts in a saute pan and set it on the hot grate. Toast pine nuts, continuously moving and shaking pan to evenly coat them, until golden brown.

Remove from pan and set aside. In same warm pan, combine raisins and sherry.

Bring to a boil and continue to cook until raisins are plump and sherry is reduced to a thick, glossy, sticky compote, or when sauce coats back of a spoon.

Stir in toasted pine nuts and reserve until later.

Remove scallops from marinade and reserve marinade. With a scallop in one hand and a rosemary sprig in the other hand, begin to thread the scallop sideways onto the rosemary. Arrange 3 scallops on each skewer.

Oil the grill grate. Arrange skewers on grate, brush with reserved marinade and grill for 1-2 minutes per side. Scallops are done when they are firm and no longer translucent.

Transfer to a serving dish, spoon compote over scallops and serve.

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