Ingredients
-
1/2
-
1/2
-
1/4
-
1/2
-
1/4
-
10
-
2
-
1
-
-
-
-
-
-
-
Directions
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!, 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 , 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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Steps
|
1
Done
|
Combine the Herbs and Spices in a Small Bowl. |
|
2
Done
|
Place the Scallops on a Side Plate. |
|
3
Done
|
Add the Olive Oil and Lime Juice and Turn Scallops to Coat. |
|
4
Done
|
Sprinkle One Side of the Scallops With the Spice/Herb Mix. |
|
5
Done
|
Turn Over and Sprinkle the Other Side. |
|
6
Done
|
Cover and Marinate 30 Minutes in the Fridge. |
|
7
Done
|
Preheat Grill to Medium-High. |
|
8
Done
|
Thread Scallops on Skewers; Season With Salt. |
|
9
Done
|
Lightly Oil Grill and Cook Skewers 2 to 3 Minutes Per Side, or Until Just Cooked Through. |
