The exceptionally smooth yet meaty flesh of scallops benefits from a tenderising marinade, which then adds its herb and lemon fragrance to the skewers of grilled fish and vegetables.
ingredients
serves 4
1 tablespoon olive oil
1 tablespoon lemon juice
1 level tablespoon chopped fresh parsley
1/2 level teaspoon fennel seeds, crushed
1 clove garlic, peeled and crushed
Grated rind of 1 small, gently scrubbed orange
8 fresh scallops, cleaned
1 large zucchini, trimmed and cut into about 12 slices
1 medium red onion, cut into eight segments
4 metal skewers, lightly oiled
method
1. Mix the oil, lemon juice, parsley, fennel seeds, garlic and orange rind in a glass or china bowl and turn the scallops in the mixture until well coated. Cover and refrigerate for at least 4 hours and up to 12 hours.
2. Cover the zucchini and onion with cold water in a saucepan and bring to the boil. Boil for 1 minute, then drain well.
3. Thread 2 scallops and a share of the vegetables onto each skewer. You may find it easier to thread on the scallop corals separately.
4. Lay the brochettes on a grill rack, baste with the marinade and cook under a hot grill for about 5 minutes, turning once or twice, until the white flesh of the scallops is opaque.
Serve the brochettes on warmed individual plates. You can hand round separately a small bowl of cooked brown rice mixed with chopped walnuts and watercress.
