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.