Recipe information
Yield
4 Servings
Ingredients
1 tablespoon minced flat-leaf parsley
1 tablespoon minced fresh chervil
1 tablespoon minced fresh chives
1 tablespoon minced fresh tarragon
1 garlic clove, minced
1/4 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper
2 teaspoons fennel seeds
20 large sea scallops, side muscles removed
1 large red bell pepper, seeded, cut into 1-inch squares
Preparation
Step 1
Combine first 5 ingredients in a small bowl. Whisk in oil; season to taste with salt and pepper.
Step 2
Preheat broiler. Finely grind fennel seeds in spice mill, or place in a small resealable plastic bag and crush with a rolling pin or the bottom of a heavy skillet. Place scallops in a medium bowl. Drizzle 2 Tbsp. herb oil over; toss to coat. Alternating scallops and bell pepper squares, thread 5 of each onto each skewer. Place skewers on a rimmed baking sheet. Sprinkle both sides of kebabs with ground fennel and season with salt and pepper.
Step 3
Broil skewers until scallops are just opaque in the center and bell peppers begin to char, about 4 minutes per side. Transfer skewers to a platter. Drizzle with remaining herb oil.
Nutrition Per Serving
One serving contains: Calories (kcal) 210 Fat (g) 15 Saturated Fat (g) 2 Cholesterol (mg) 25 Carbohydrates (g) 5 Dietary Fiber (g) 1 Total Sugars (g) 2 Protein (g) 13 Sodium (mg) 240
