•  32 scallops without roe
•  1 tablespoon lemon juice
•  ¼ cup (60ml) olive oil
•  1 lemon, cut into wedges

basil and dill sauce

•  ¼ cup chopped basil leaves
•  2 tablespoons chopped dill leaves
•  1 teaspoon Dijon mustard
•  1 clove garlic, crushed
•  2 tablespoons lemon juice
•  ½ cup (125ml) olive oil
•  sea salt and cracked black pepper  

  To make the basil and dill sauce, place the basil, dill, mustard, garlic, lemon juice, olive oil, salt and pepper in a bowl and stir to combine. Set aside. Place the scallops, lemon juice and olive oil in a bowl and toss to combine. Cover and refrigerate for 30 minutes. Heat a char-grill pan or barbecue over high heat. Thread the scallops and lemon wedges onto skewers and char-grill or barbecue for 30 seconds each side or until cooked through. Serve with the basil and dill sauce. Serves 4.