How To Prepare Ocean Catch Scallop Skewers With Herb Oil?

Product(s):

Canadian Wild Catch Scallops

Canadian Wild Catch Scallops (20/30 Large) | Buy 9 Get 1 Free

Canadian Wild Catch Scallops (10/20 Large) | Buy 9 Get 1 Free

Japanese Hokkaido X-Large Scallops

Japanese Hokkaido X-Large Scallops | Buy 9 Get 1 Free

Preparation Time: 15 mins Cooking Time: 10 mins Serving: 4

Ingredients:

• 20 x scallops
• 1 x tablespoon minced flat-leaf parsley
• 1 x tablespoon minced fresh chervil
• 1 x tablespoon minced fresh chives
• 1 x tablespoon minced fresh tarragon
• garlic clove, minced
• 3/4 cup extra-virgin olive oil
• Kosher salt and freshly ground black pepper
• 2 x teaspoons fennel seeds
• 1 x large red bell pepper, seeded, cut into 1-inch squares

Method:

1. Combine first 5 herb ingredients in a small bowl. Whisk in oil; season to taste with salt &pepper.
2. Preheat your BBQ grill. Finely grind fennel seeds in spice mill, or place in a small resealable plastic bag & crush with a rolling pin or the bottom of a heavy skillet. Place scallops in a medium bowl. Drizzle 2 Tbsp. herb oil over; toss to coat. Alternating scallops & bell pepper squares, thread 5 of each onto each skewer. Place skewers on a rimmed baking sheet. Sprinkle both sides of kebabs with ground fennel & season with salt & pepper.
3. Grill skewers until scallops are just opaque in the centre & bell peppers begin to char, about 4 minutes per side. Transfer skewers to a platter. Drizzle with remaining herb oil.
4. Plate with all your favourite salads and dressings.