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Print this Recipe    Grilled Scallops

MEDITERRANEAN GRILLED SCALLOPS
Makes: 4 servings

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

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.

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