3 tablespoons olive oil
finely grated zest 1 lemon
2 cloves garlic, crushed
1 tablespoon finely chopped oregano or thyme
8 slices streaky bacon (we use Freedom Farms)
3 medium vine tomatoes
¼ cup thinly sliced sundried tomatoes
1 clove garlic, crushed
2 tablespoons olive oil
1 tablespoon lemon juice
2 fresh dates, thinly sliced
2 tablespoons chopped mint
sea salt and freshly ground pepper
8 x 13 cm wooden skewers, soaked in cold water for 30 minutes
Tomato sauce: Halve the tomatoes and scoop out the seeds. Dice the flesh and combine in a bowl with the remaining ingredients. Season.
Scallops: Combine the olive oil, lemon zest, garlic and oregano in a dish and season. Add the scallops and turn to coat. Cut each slice of bacon in half and wrap each scallop in a piece of bacon.
Using a vegetable peeler, shave the zucchini into long thin strips.
For each kebab, loosely concertina a slice of zucchini and thread onto the skewer. Repeat with another slice of zucchini then add a scallop, skewering it through the bacon. Repeat with two more slices of zucchini, another scallop and end with two more slices of zucchini.
To cook: Brush the kebabs with olive oil and season. Heat a barbecue or ridged grill pan and cook the scallops for 2-3 minutes each side until just cooked through. Transfer to a serving platter and serve with the fresh tomato sauce. Makes 8 kebabs