Scallop and Cucumber Brochettes

Firm-fleshed fish or seafood is ideal for brochettes, or skewers, with marinades helping protect and enhance the flavour during the barbecue process. Here we use king scallops cut in half, though if you’re feeling flush there’s no reason why you couldn’t use them whole. It’s entirely your choice whether or not to eat the roe – it certainly contains plenty of protein if you’re trying to look after yourself.


  • Prep Time1 hr 15 min
  • Cook Time8 min
  • Total Time1 hr 23 min
  • Serving Size6
  • Course
    • Side
  • Cooking Method
    • Grill


  • 100ml olive oil
  • Juice of 1 lemon
  • 1tbsp fresh dill, chopped
  • Sea salt and black pepper
  • 2 cucumbers
  • 9 scallops



Prepare a marinade by mixing the olive oil, lemon juice, salt, pepper and dill.


Now prepare the cucumbers. Peel them with a potato or vegetable peeler then cut them in half lengthways. Use a teaspoon to scoop out and discard the seeds then cut the cucumber flesh into 1cm-thick semi-circles.


Wash and dry the scallops – trim off the orange roe if you like – before cutting the scallops in half across the grain. Place the scallops and cucumber pieces in a dish with the marinade, making sure everything is coated, then cover and leave for 1 hour.


Thread metal skewers, alternating the scallops and cucumber pieces, so each skewer has the same number of scallops and cucumber pieces. Reserve the marinade. Threading the scallops against the grain will prevent them coming apart. With the cucumber pieces, thread them gently to avoid splitting them.


Grill the brochettes 10-15cm above the coals or gas for 8-10 minutes, turning frequently and basting with the marinade.

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