Herb Rubbed Grilled Scallops
- 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, prepare the 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 min per side. Serve with lemon wedges.