Skewered Scallops

serves 4

Elegantly simple for supper in a flash



  • 4 tbsp chopped basil leaves
  • 2 tbsp chopped dill leaves, plus a little extra to garnish
  • 1 tsp Dijon mustard
  • 1 clove garlic, crushed
  • 2 tbsp lemon juice
  • 125ml olive oil
  • Sea salt & freshly ground black pepper


  • 24 kings scallops with roe
  • 1 tbsp lemon juice
  • 60ml olive oil
  • 16 lemon wedges
  • 8 skewers


  1. Place all the sauce ingredients in a bowl and stir well to combine thoroughly and set aside.
  2. Toss the scallops, lemon juice and olive oil together in a bowl. Cover and place in the fridge for 30 minutes.
  3. Thread the scallops and lemon wedges on to skewers. Heat a griddle pan over a high heat then cook the scallops for 1 to 2 minutes on each side or until the flesh turns white.
  4. Drizzle with the sauce, garnish with dill and serve.

Tip: This recipe will also serve 8 people as a starter.