AUSTRALIAN OCEAN CATCH SCALLOPS (20/40 PER 1KG)
Preparation Time: 15 mins / Cook: 10 mins / Serving: 4
20 x AUSTRALIAN OCEAN CATCH SCALLOPS (20/40 PER 1KG)
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
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.