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.