Lemon Tarragon Scallop Skewers - cooking recipe

Ingredients

1 None lemon, cut into eight wedges
24 large scallops (about 1 1/3 lbs)
4 cups baby leaf salad
None None FOR THE LEMON TARRAGON DRESSING
2 tbsp lemon juice
1 tsp olive oil
2 tsp finely chopped fresh tarragon
1 tsp Dijon mustard

Preparation

For the lemon tarragon dressing, whisk all ingredients in a small bowl. Season to taste.
Thread one lemon wedge onto each of eight bamboo skewers. Thread scallops onto skewers.
Heat an oiled grill pan on medium-high heat or preheat the grill to medium. Cook skewers about 1 min each side or until cooked to desired doneness.
Serve scallops with lemon tarragon dressing and salad.