Herb Rubbed Grilled Scallops

Ingredients

• 1 teaspoon dried tarragon
• 1/2 teaspoon dried thyme leaves
• 3/4 teaspoon dried oregano
• 3/4 teaspoon garlic powder
• 3/4 teaspoon fresh ground black pepper
• 1 tablespoon extra virgin olive oil
• 1 lb sea scallops, rinsed and patted dry
• 1/4 teaspoon salt
• fresh lemon wedge

Directions

1. 1

   In a shallow dish, cover eight 10-inch bamboo skewers with water and set aside to soak.

2. 2

   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.

3. 3

   When ready to cook, prepare the drill.

4. 4

   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 min per side. Serve with lemon wedges.