A dry rub made with herbs, spices and a bit of oil is one of the best ways to add flavor and keep scallops moist while cooking. With this method you can let the flavors permeate the scallops for quite some time (up to 12 hours) without ruining their texture.
This recipe for herb-rubbed grilled scallops is rich in Mediterranean flavors and can conveniently be prepped in the morning for cooking later in the day.
Serve them with a salad of chopped romaine lettuce and diced tomatoes tossed with a lemon juice-olive oil vinaigrette.
Start to finish: 20 minutes,
plus 2 to 10 hours to marinate
1 teaspoon dried tarragon
1/2 teaspoon dried thyme leaves
3/4 teaspoon dried oregano
3/4 teaspoon garlic powder
3/4 teaspoon freshly ground black pepper
1 tablespoon extra-virgin olive oil
1 pound sea scallops, rinsed and patted dry
1/4 teaspoon 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 to 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.
Nutrition information per serving: 137 calories; 40 calories from fat; 4 g fat (1 g saturated; 0 g trans fats); 37 mg cholesterol; 4 g carbohydrate; 19 g protein; 0 g fiber; 328 mg sodium.
— The Associated Press