A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
Mediterranean Grilled Scallops
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Tender sea scallops marinated in a blend of olive oil, garlic, and aromatic herbs, then grilled to golden brown perfection. Taste the Mediterranean without the airfare.
serves/makes:
ready in:
over 5 hrs
over 5 hrs
ingredients
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
directions
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.
added by
davidgrfr
nutrition data
Nutritional data has not been calculated yet.
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