The exceptionally smooth, but fleshy scallops taste incredibly delicious after 4 hours in a marinade with herbs and lemon.
Cooking: 15 min.
In addition, at least 4 hours for marinateing
Grilling: 5 min.
1 tablespoon olive oil
1 tablespoon lemon juice
1 level tablespoon chopped fresh parsley
1/2 teaspoon of fennel seeds, crushed
1 clove of garlic, peeled and crushed
The greated peel of a small orange
8 fresh scallops, cleaned
1 large squash, cut into about 12 slices
1 medium red onion, peeled and cut into 8 wedges
4 skewers, lightly oiled
 Mix oil, lemon juice, parsley, fennel, garlic and orange peel in a bowl and turn the scallops in the marinade until they are covered all over. Cover the bowl and place it in a refrigerator for a minimum of 4 hours, preferably 12.
 Put the squash slices and onion wedges in a saucepan with so much water that it just covers. Bring to a boil and let it boil for 1 min. let the vegetables drain off well and put them on the kitchen paper.
 Spear 2 scallops and one quarter of the vegetables alternately on each skewer.
 Put the skewers on a grill. Brush with the marinade and grill them for 5 minutes, until the scallops have turned milky white. Turn the skewers a few times during the grilling. ‘
 Serve the skewers on hot plates. Boiled brown rice mixed with chopped walnuts and chopped water cress goes well with the scallops..