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Digby Scallop Brochette
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Digby Scallop Brochette with steamed mini blue potatoes and roast lemons, with bay leaves.
As seen in the Summer 2006 Issue of 'Homefront Magazine'.
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Main
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Spring / Summer
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Yield: 6 skewers
18 large sea scallops
9 slices of blue potatoes, or mini red potatoes
2 lemons, peel cut off, blanched and cut into 18 1/2" x 1" pieces
12 fresh bay leaves
salt and pepper to taste
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1. Place on skewers, 1 piece of lemon, 1 scallop, 1 bay leaf, 1 slice potato, repeat until 3 scallops are on each brochette.
2. Brush skewers with olive oil, season with salt and pepper.
3. Place on a hot bbq, grill 3 minutes on each side.
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Place on warm platter to serve.
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