Scallop skewers with basil and dill sauce

By nanasally4

Ingredients

• 32 scallops without roe
• 1 tablespoon lemon juice
• 1/4 cup (60ml) olive oil
• 1 lemon, cut into wedges
• basil and dill sauce
• 1/4 cup chopped basil leaves
• 2 tablespoons chopped dill leaves
• 1 teaspoon Dijon mustard
• 1 clove garlic, crushed
• 2 tablespoons lemon juice
• 1/2 cup (125ml) olive oil
• sea salt and cracked black pepper

Details

Servings 30
Adapted from donnahay.com.au

Preparation

Step 1

To make the basil and dill sauce, place the basil, dill, mustard, garlic, lemon juice, olive oil, salt and pepper in a bowl and stir to combine. Set aside. Place the scallops, lemon juice and olive oil in a bowl and toss to combine. Cover and refrigerate for 30 minutes. Heat a char-grill pan or barbecue over high heat. Thread the scallops and lemon wedges onto skewers and char-grill or barbecue for 30 seconds each side or until cooked through. Serve with the basil and dill sauce. Serves 4.