Name: Mediterranean Grilled Scallops
Ingredients: 1/2 teaspoon whole fennel seeds; 3/4 teaspoon dried thyme leaves; 3/4 teaspoon dried oregano; 3/4 teaspoon garlic powder; 3/4 teaspoon freshly ground black pepper 1 tablespoon olive oil; 1 pound sea scallops, rinsed and patted dry; Salt to taste; Fresh lemon wedges

Mediterranean Grilled Scallops

Cooking MethodGrilling

Ingredients

1/2 teaspoon whole fennel seeds
3/4 teaspoon dried thyme leaves
3/4 teaspoon dried oregano
3/4 teaspoon garlic powder
3/4 teaspoon freshly ground black pepper 1 tablespoon olive oil
1 pound sea scallops, rinsed and patted dry
Salt to taste
Fresh lemon wedges

Instructions

Makes: 4 servings. In a shallow dish, cover eight 10-inch bamboo skewers with water and set aside to soak. With a mortar and pestle or the bottom of a small saucepan crush fennel seeds. Combine them in a bowl with thyme, oregano, garlic powder, pepper and oil. Add scallops and toss gently to coat. Cover the bowl or transfer the scallops to a zippered plastic bag. Refrigerate for 6 to 10 hours. Prepare a charcoal fire or preheat a gas grill to medium-high. Divide the scallops between the skewers, threading them through the sides. Season with salt. Grill until golden brown on both sides and opaque in the center, about 4 minutes per side. Serve with lemon wedges.