- 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
- Place all the sauce ingredients in a bowl and stir well to combine thoroughly and set aside.
- Toss the scallops, lemon juice and olive oil together in a bowl. Cover and place in the fridge for 30 minutes.
- 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.
- Drizzle with the sauce, garnish with dill and serve.
Tip: This recipe will also serve 8 people as a starter.
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