Ingredients
2 tbsps fresh lemon juice
3/4 tsp sea salt
1/2 tsp freshly ground black pepper
2 tbsp EVOO
12 large scallops, rinsed well and patted dry (should be about 1/2 lb)
6 tbsps unsalted butter, room temperature and cut into 1/2-inch pcs
1/3 parsley
1 tsp lemon zest
2 lemons, cut into 24 small wedges
Preparation
Skewers
In a small bowl, whisk the lemon juice together with salt and pepper. Gradually whisk in the olive oil. Put the scallops into a large mixing bowl and toss with the lemon juice mixture. Cover the bowl with plastic wrap; let marinate in the refrigerator for about 1 hr.
About 10 mins before the scallops have completed marinating, preheat the Kebab Grill to High.
Thread four of the provided skewers, alternating with the lemon wedges and marinated scallops, starting with one lemon wedge and then a scallop. You should have 3 scallops and 4 lemon wedges per skewer. Fit skewers.
Cook for about 20 mins, or until scallops are fully opaque. Be sure not to overcook the scallops or they will be very tough.
While the scallops are cooking, put the butter, parsley and lemon zest into the food processor. Process until thoroughly combined, set aside.