I printed this recipe off direct from the website, ergo I'm posting the link to it. More often I rewrite these recipes but (obviously) not always. This is one not rewritten. But the pictures are my own.
Do use 'fresh' breadcrumbs (as in tiny cubes)
Try to make sure that your mushrooms & scallops are the same size.
Use a bamboo skewer first to pierce guide holes (metal is too thick and probably angular, causing splitting, the bamboo is round) before threading the rosemary stem.
Don't forget to wrap foil around the leaves. Think presentation - presentation - presentation
really, you don't want burnt rosemary leaves! Yeah, OK, I forgot, most chefs would say they are caramelized
Don't worry if the creme fraiche dribbles around.
Burp, . . . oh, pardon me
and here is the link to FineCooking's recipe. Hope you try it.
Scallop & Mushroom Rosemary Kebabs