Herbed-Rubbed Grilled Scallops
| 11/17/2009|
1 t. dried Olive Tap tarragon
1/2 t. dried Olive Tap thyme leaves
3/4 t. Olive Tap garlic powder
3/4 t. Olive Tap freshly ground black pepper
1 T. Olive Tap Extra Virgin Olive Oil
1 pound of sea scallops, rinsed and patted dry
1/4 t. salt
Fresh lemon wedges
In a shallow dish, cover eight 10-inch bamboo skewers with water and set aside to soak.
In a small bowl combine the tarragon, thyme, oregano, garlic powder, pepper and oil. Add the scallops and toss to coat. Cover the bowl and refrigerate for 2-10 hours.
When ready to cook, preheat a gas grill to medium-high or prepare a charcoal grill. Divide the scallops between the skewers, threading them through the sides. Season with salt. Grill until the scallops are golden brown on both sides and opaque in the center, about 4 minutes per side. Serve with lemon wedges.
Recipe adapted from The Associated Press, 5/14/08
