Herb Rubbed Grilled Scallops

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 grill.

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.

* Per serving · 4 servings · Values may vary.

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