1 teaspoon dried tarragon
1/2 teaspoon dried thyme leaves
3/4 teaspoon dried oregano
3/4 teaspoon garlic powder
3/4 teaspoon freshly ground black pepper
1 tablespoon extra-virgin olive oil
1 pound sea scallops, rinsed and patted dry
1/4 teaspoon salt
Fresh lemon wedges
8 (10-inch) bamboo skewers
In a shallow dish, cover skewers with water and set aside to soak.
In a small bowl combine tarragon, thyme, oregano, garlic powder, pepper and oil. Add the scallops and toss to coat. Cover the bowl and refrigerate 2 to 10 hours.
When ready to cook, preheat a gas grill to medium-high or prepare a charcoal grill.
Divide scallops between the skewers, threading them through the sides. Season with salt. Grill until scallops are golden brown on both sides and opaque in the center, about 4 minutes per side. Serve with lemon wedges.
Makes 4 servings.
1/2 teaspoon dried thyme leaves
3/4 teaspoon dried oregano
3/4 teaspoon garlic powder
3/4 teaspoon freshly ground black pepper
1 tablespoon extra-virgin olive oil
1 pound sea scallops, rinsed and patted dry
1/4 teaspoon salt
Fresh lemon wedges
8 (10-inch) bamboo skewers
In a shallow dish, cover skewers with water and set aside to soak.
In a small bowl combine tarragon, thyme, oregano, garlic powder, pepper and oil. Add the scallops and toss to coat. Cover the bowl and refrigerate 2 to 10 hours.
When ready to cook, preheat a gas grill to medium-high or prepare a charcoal grill.
Divide scallops between the skewers, threading them through the sides. Season with salt. Grill until scallops are golden brown on both sides and opaque in the center, about 4 minutes per side. Serve with lemon wedges.
Makes 4 servings.
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