Skewered Scallops and Cucumbers with Dill

Brochettes de Saint-Jacques et Concombres à l’Aneth

Preparation info

  • Servings:


    • Difficulty


Appears in

Simple French Food

By Richard Olney

Published 1974

  • About

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.