Herb Rubbed Grilled Scallops

• 1 teaspoon dried tarragon
• 1/2 teaspoon dried thyme leaves
• 3/4 teaspoon dried oregano
• 3/4 teaspoon garlic powder
• 3/4 teaspoon fresh ground black pepper
• 1 tablespoon extra virgin olive oil
• 1 lb sea scallops, rinsed and patted dry
• 1/4 teaspoon salt
• fresh lemon wedge

1. In a shallow dish, cover eight 10-inch bamboo skewers with water and set aside to soak.
2. 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.
3. When ready to cook, prepare the grill.
4. 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.

tarragon, thyme, oregano, garlic powder, fresh ground black pepper, extra virgin olive oil, salt, fresh lemon

Taken from www.food.com/recipe/herb-rubbed-grilled-scallops-317162 (may not work)