Copyright Thomas Saaristo  All Rights Reserved
Lemon scallops

For the butter
4 tablespoons butter, melted
Zest of 1 lemon
2 tablespoons freshly squeezed lemon juice
1 clove garlic, grated on the large holes of a box grater
1 teaspoon Worcestershire sauce
1/2 teaspoon grey sea salt
1 teaspoon fresh tarragon
1 teaspoon fresh basil

For the scallops
1 pound dry pack sea scallops, foot removed, patted dry
4 ounce jar whole pimientos, cut into half inch pieces

Watercress or rocket, for garnish

Lemon wedges, for garnish

Heat oven to broil

Mix the butter ingredients together and reserve

Thread scallops and pimiento on 6 inch skewers. Place on broiler pan and brush with
reserved butter. Broil kebabs three inches from heat, turning once and brushing with
butter, 3 to 5 minutes

Remove scallops from broiler, tent loosely with foil and set a timer for 90 seconds

Arrange some watercress on a dinner plate, arrange skewers on top and garnish with
lemon wedges