Chargrilled Scallops on Rosemary Skewers

Cut the scallops in half, crosswise, creating 2 discs, with the coral attached to one. Grill the peppers directly over the fire until the skin blisters. Put them in a plastic bag and let them rest for 5min. Remove the skin and seeds and slice into fine strips. Chop the garlic and basil and mix with the olive oil, sliced peppers, salt and pepper. Leave 2cm of rosemary attached to the sprigs and strip off the rest. Thread the scallops on to the rosemary sticks and chargrill over a high heat for 1 minute on each side. Season and serve with the dressing.