Special Diet

Lemony Scallop Skewers with Rocket

cook 10 mins
  • 400 g (13 oz) queen scallops, without roes
  • finely grated rind of 1 lemon, plus 1 tablespoon juice
  • 3 teaspoons basil oil
  • 50 g (2 oz) blanched hazelnuts
  • 200 g (7 oz) wild rocket, washed
  • salt and pepper
  • Preheat the grill. Place the scallops in a bowl with the lemon rind and 2 teaspoons of the basil oil and season with black pepper. Mix well to coat, then thread the scallops onto 4 metal skewers.
  • Slide the skewers under the grill for 2–3 minutes until just cooked, turning occasionally. They are ready as soon as they are firm and opaque.
  • Meanwhile, heat a small frying pan over a medium heat, then tip in the hazelnuts and dry-roast until golden, shaking the pan frequently. Tip the nuts into a small dish and crush lightly.
  • Toss the rocket leaves with the remaining basil oil, the lemon juice and salt and pepper. Arrange on serving plates and top with the scallop skewers. Scatter over the hazelnuts and serve immediately.
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