Lemon aromas and the creamy texture of scallops perfectly complement the full-bodied mouthfeel of the William Hill Estate Unfiltered Chardonnay.
1½ pounds of sea scallops
3 tablespoons lemon juice
1½ tablespoons chopped fresh thyme
2 tesapoons extra-virgin olive oil
¼ teaspoon salt, or to taste
1 lemon, cut into 8 wedges
1. Preheat an outdoor grill for medium heat and lightly oil grate.
2. Whisk lemon juice, thyme, oil, lemon zest, pepper and salt in a small bowl.
3. Toss scallops with 2 tablespoons of the lemon mixture; reserve the remaining mixture for basting the kebabs. Thread the scallops and the lemon wedges onto four 10-inch-long skewers, placing 6 to 7 scallops and 2 lemon wedges on each skewer.
4. Cook the kebabs, turning from time to time and basting with the reserved lemon mixture, until the scallops are opaque in the center, approximately 4 minutes per side. Serve immediately.
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