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Scallop Skewers with Herb Oil

From: bonappetit.com
SERVES 4

1 tablespoon minced flat-leaf parsley
1 tablespoon minced fresh chervil
1 tablespoon minced fresh chives
1 tablespoon minced fresh tarragon
1 garlic clove, minced
1/4 cupextra-virgin olive oil
Kosher salt and freshly ground black pepper
2 teaspoons fennel seeds
20 large sea scallops, side muscles removed
1 large red bell pepper, seeded, cut into 1-inch squares

Combine first 5 ingredients in a small bowl. Whisk in oil; season to taste with salt and pepper.

Preheat broiler. Finely grind fennel seeds in spice mill, or place in a small resealable plastic bag and crush with a rolling pin or the bottom of a heavy skillet. Place scallops in a medium bowl. Drizzle 2 Tbsp. herb oil over; toss to coat. Alternating scallops and bell pepper squares, thread 5 of each onto each skewer. Place skewers on a rimmed baking sheet. Sprinkle both sides of kebabs with ground fennel and season with salt and pepper.

Broil skewers until scallops are just opaque in the center and bell peppers begin to char, about 4 minutes per side. Transfer skewers to a platter. Drizzle with remaining herb oil.