Start to finish: 20 minutes, plus 2 to 10 hours to marinate
1 teaspoon dried tarragon
½ teaspoon dried thyme leaves
¾ teaspoon dried oregano
¾ teaspoon garlic powder
¾ teaspoon freshly ground black pepper
1 tablespoon extra-virgin olive oil
1 pound sea scallops, rinsed and patted dry
¼ teaspoon salt
Fresh lemon wedges
In a shallow dish, cover eight 10-inch bamboo skewers with water and set aside to soak.
In a small bowl combine the tarragon, thyme, oregano, garlic powder, pepper and olive oil. Add the scallops and toss to coat. Cover the bowl and refrigerate for two to 10 hours.
When ready to cook, preheat a gas grill to medium-high or prepare a charcoal grill.
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 two to three minutes per side. Serve with lemon wedges.
Per serving: 137 calories; 19 grams protein; 4 grams carbohydrates; 4 grams fat (1 saturated, 0 trans fats); 37 milligrams cholesterol; 328 milligrams sodium; 0 fiber; 40 calories from fat.