dying to try

This recipe from the August edition of Livingetc.

scallop skewers with basil and dill sauce

- 32 scallops

- 1 tbsp lemon juice

- 60 ml olive oil

- 1 lemon, cut into wedges

basil and dill sauce

- handful of basil leaves, chopped

- 2 tbsp chopped dill

- 1 tsp dijon mustard

- 1 garlic clove, crushed

- 2 tbsp lemon juice

- 125 ml olive oil

- sea salt and cracked black pepper

To make the sauce, place the basil, dill, mustard, garlic, lemon juice, olive oil, salt and pepper in a bowl. Stir to combine and set aside. Place the scallops, extra lemon juice and olive oil in a bowl and toss together. Cover and refrigerate for 30 minutes. Thread the scallops and lemon wedges onto skewers and grill for 30 seconds on each side, or until cooked through. Serve with the basil and dill sauce. Serves 4.