Scallops & Mushrooms Brochette

A few hours in a lemony, garlicky marinade is all these scallops need before hitting the broiler.

Olive oil, lemon juice, garlic, seasoned salt, pepper, bay leaf, and coriander seeds combine into a fragrant marinade that works while you’re busy doing other things. The coriander seeds are the surprise ingredient. They add a citrusy, slightly floral note that pairs naturally with the sweetness of fresh scallops.

Thread the scallops onto skewers alternating with mushroom caps, and broil close to the heat, turning once. Brush with the marinade several times during cooking to build flavor and keep the surface moist.

Serve with tartar sauce on the side for dipping.

Chef Tips

• Marinate for several hours in the refrigerator. Scallops are porous and absorb marinade well, but they need time.
• Pat the scallops dry before threading. Excess moisture causes steaming instead of browning under the broiler.
• Broil 3 to 4 inches from the heat source. Too close and the outside burns before the center cooks. Too far and you lose the char.
• Turn only once. The scallops need uninterrupted contact with the heat to develop a caramelized surface.

Variations

• Thread cherry tomatoes and bell pepper chunks between the scallops and mushrooms for a more colorful skewer.
• Swap the marinade for a soy-ginger-sesame version for an Asian-inspired brochette.
• Grill instead of broiling for a smokier flavor.