Skewered Scallops With a Spicy Rub

"Our local grocery store publishes recipes in their weekly ads; this was just one of some very good ones. Cheers for Thrifty Foods!"
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  • Combine the herbs and spices in a small bowl.
  • Place the scallops on a side plate.
  • Add the olive oil and lime juice and turn scallops to coat.
  • Sprinkle one side of the scallops with the spice/herb mix.
  • Turn over and sprinkle the other side.
  • Cover and marinate 30 minutes in the fridge.
  • Preheat grill to medium-high.
  • Thread scallops on skewers; season with salt.
  • Lightly oil grill and cook skewers 2 to 3 minutes per side, or until just cooked through.

Questions & Replies

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  1. Lt. Amy
    I wasn't real impressed with this rub. It didn't turn out nearly as tangy as I had expected and seemed to be missing something. I think it's important to carefully choose your side to go with this dish, something with lots of flavor as these scallops can't carry a meal on their own.
  2. Pierre Dance
    Fantastic! I actually followed the recipe and I'm glad I did. I chose to use Ancho Chili Powder I buy my spice blends whole and grind them just minutes before use. 2 skewers fit across the hibachi perfectly. (Never use a larger grill than necessary.) I served it with Sackville Girl's Lemon/Thyme Couscous #92312 and a loose leaf lettuce salad dressed with Key lime juice. Valhalla couldn't be better! Thanx for posting this great recipe. Pierre


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