COOK IT.
To prep, cut 2 lb. of red potatoes into quarters, and place in a microwave safe bowl with water. Microwave for 15 minutes, stirring halfway through. Then, drain potatoes. In another large bowl, stir together 2 tsp. crushed rosemary, 1 tsp. garlic powder, and 2 tbsp. olive oil. Mix in drained potatoes and toss to coat. Cover and allow to marinate in the refrigerator for 1 hour. Remove from marinade and skewer potatoes.
Lightly coat scallops and asparagus in olive oil, and sprinkle with salt and pepper to taste. Tip: Placing your scallops on a skewer makes them easier to flip when the time comes.
Set your grill high heat.
Place your skewered potatoes over high heat, and start a 20-minute timer.
At 6 minutes, place your scallops over high heat. \r\n(If you haven’t flipped potatoes yet, do so now.)