basil and dill sauce
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.