Scallop Kebabs
Ingredients
| 24 large scallops | ||
| 6 spring onions, green parts only | ||
| 2 zucchini | ||
| 2 carrots | ||
| 1 oz butter, melted | ||
| 2 tsp lemon juice | ||
| 1 tbs white wine | ||
| 2 tsp mixed dried herbs | ||
| 1/2 tsp onion powder | ||
| wooden skewers | ||
| kosher salt and fresh cracked black pepper to taste |
- Soak 24 wooden skewers in cold water for 30 minutes.
- Cut the spring onions in half length wise and then into 3 inch lengths.
- Line a baking tray with foil.
- Using a vegetable peeler, slice the zucchini and carrots length wise into ribbons.
- Plunge the vegetable strips a pot of boiling water and leave for 1 minute, then drain.
- Plunge into a bowl of iced water and leave until cold. Drain and pat dry with paper towels.
- Roll each scallop in a strip of onion, carrot, and zucchini and secure with a wooden skewer.
- Combine the butter, lemon juice and wine in a small bowl. Brush over the scallops.
- Sprinkle with the combined herbs and onion powder. Season with salt and pepper.
- Place under a broiler or over a charcoal grill for 5-10 minutes or until the scallops are cook through. Do not over cook.
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