1 clove garlic, minced
2 tablespoons lemon juice
2 tablespoons Terra Delyssa Extra Virgin Olive Oil
1 tablespoon minced fresh chives
1 tablespoon minced fresh dill
1 tablespoon minced fresh parsley
sea salt and black pepper, to taste
20 large wild-caught sea scallops (about 1 to 1¼ lbs)
1 large red bell pepper, cut into 1-inch squares, seeds discarded
1-2 small zucchini, cut into ½-inch thick rounds
3-4 scallions, cut into 2-inch long pieces
Ingredients - For Serving
green tahini sauce
addition fresh herbs
cauliflower rice (regular rice or quinoa)
Heat grill or grill pan to high heat. Be sure the grill is clean and lightly greased.
In a large bowl, whisk together the first 6 ingredients including the Terra Delyssa Extra Virgin Olive Oil
Season with sea salt and black pepper, to taste.
Add the scallops, bell pepper, zucchini and scallions. Lightly toss to evenly coat.
Thread scallops, bell pepper, zucchini and scallions alternately on each of the skewers. Be sure the scallops and zucchini round's flat sides are perpendicular to the skewer. Brush any of the remaining herb mixture on.
Turn the heat of the grill down to medium-high. Place the skewers on the grill at an angle so you will get diagonal grill marks. Grill for 3 to 4 minutes on each side, until scallops are barely opaque in the middle and the edges or the scallops and the veggies are lightly charred. Transfer skewers to a platter.
Serve immediately. Top with green tahini, or serve alongside.