Rotisserie Scallops with Lemon Herb Butter

2 tablespoons fresh lemon juice ¾ teaspoon sea or kosher salt ½ teaspoon freshly ground black pepper 2 tablespoons extra virgin olive oil 16 sea scallops (about 2 pounds), rinsed well and patted dry 7 tablespoons unsalted butter, room temperature and cut into ½-inch pieces ⅓ cup parsley 1 teaspoon lemon zest

Calories 440 (59% from fat) • carb. 7g • pro. 39g • fat 29g • sat. fat 14g • chol. 130mg • sod. 910mg • calc. 69mg • fiber 0g

In a small bowl, whisk the lemon juice together with the salt and pepper. Gradually whisk in the olive oil. Place the scallops in a large mixing bowl and toss with the lemon juice mixture. Cover the bowl with plastic wrap; let marinate in the refrigerator for about 1 hour. After the time as elapsed, thread the scallops on the provided skewers. Hang the skewers onto the roasting rack as instructed (page TK). Place in the Cuisinart® Vertical Rotisserie and set the temperature to 500°F. Set the timer to 16 minutes, or until scallops are opaque and thoroughly cooked. While the scallops are cooking, add the butter, parsley and lemon zest to the bowl of a Cuisinart® mini chopper fitted with the chopping blade. Process until thoroughly combined; reserve. To serve, place the scallops on a serving tray and dot with the lemon herb butter. You can also melt the butter and serve as a dipping sauce or drizzle over the top of the scallops.