Mediterranean Grilled Scallops Recipe

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.

162 calories per serving; 26 grams protein, 5 grams fat (.5 gram saturated fat), 3 grams carbohydrate; 301 mg sodium; 60 mg cholesterol, 0 grams fiber.