Lemon and Herb Scallop Skewers

Lemon aromas and the creamy texture of scallops perfectly complement the full-bodied mouthfeel of the William Hill Estate Unfiltered Chardonnay.

Ingredients:
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

Method:
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.

Download Recipe PDF
Lemon & Herb Scallop Skewers