Skewered Scallops and Cucumbers with Dill

Brochettes de Saint-Jacques et Concombres à l’Aneth

Preparation info

  • Difficulty


  • Servings:


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.


  • 10 to 12 ounces cucumbers
  • Salt
  • 1 pound scallops, halved across the grain if very large, rinsed, sponged dry


  • 1 tablespoon fresh dill leaves and tender flower buds, chopped finely (or 1 teaspoon dried dill weed)
  • The juice of 1 lemon
  • ¼ cup olive oil
  • Salt, pepper


Peel the cucumbers and, if small, firm, the seeds still unformed, cut them into ½-inch sections. Split larger ones into halves or quarters, seed them, and cut into sections approximating the dimensions of the scallops. Parboil for about 1 minute in strongly salted water and drain.

Marinate the cucumbers and scallops for about 1 hour, skewer alternating cucumber sections and scallops, and grill them, using a double-faced grill, over a fairly intense bed of coals for from 8 to 10 minutes, basting regularly with the marinade (or cook in the broiler, basting).