ingredients
makes 24
24 scallops
6 large scallions, green part only
2 zucchini (zucchinis)
2 carrots
1 1/2 tablespoons butter, melted
2 teaspoons lemon juice
1 tablespoon white wine
2 teaspoons mixed dried herbs
1/4 teaspoon onion powder
method
1. Soak 24 wooden skewers in cold water for 30 minutes. Wash the scallops, slice or pull off any vein, membrane or hard white muscle, then pat dry with paper towels. Cut the scallions in half lengthways, then into 3 inch lengths. Line a baking tray with foil.
2. Using a vegetable peeler, slice the zucchini and carrots lengthways into thin ribbons. Plunge the vegetable strips into a bowl of boiling water, leave for 1 minute, then drain. Plunge into a bowl of iced water and leave until cold. Drain and pat dry with paper towels.
3. Roll each scallop in a strip of onion, carrot and zucchini and secure with a wooden skewer.
4. Combine the butter, juice and wine in a small bowl. Brush over the scallops. Sprinkle with the combined herbs and onion powder.
5. Place under a hot grill for 5 — 10 minutes, or chargrill or barbecue until the scallops are tender and cooked through.
