Normally a coral butter would accompany the skewered scallops: About 3 ounces of the corals (the remainder left attached to the scallops and skewered) poached for some three minutes in a dill-flavored court bouillon (⅓ cup each of water and white wine), the corals sieved, the court bouillon reduced to a spoonful, the two whisked into about 4 ounces softened butter, ⅓ cup heavy cream whipped and whisked into the mixture, seasoned to taste . . . In the absence of corals, substitute a beurre blanc.
If using dried dill weed instead of fresh dill, soak it for ten minutes or so in the lemon juice before assembling the marinade.