In a food processor place the pecan pieces, oregano, thyme, garlic, bouillon granules, lemon peel and black pepper.

Turn machine on until they form a paste then very slowly and gradually add the olive oil.

Once you have formed a paste now rub it onto the scallops and then thread three of each on to a skewer.

If you are using wooden ones remember to soak in water for at least 30 minutes to prevent them from burning when on the barbecue.

Once the scallops are ready on the skewers place on the preheated barbecue over a medium heat so set the grill about 6 inches above the heat source and cook them for between 5 and 8 minutes.

The best way of knowing when the scallops are ready to serve is to see if they have turned opaque in color.

As soon as the scallops are cooked serve to your guests on clean plates with some crusty bread and a crisp green salad that has been drizzled with lemon juice and olive oil.