Moroccan Grilled Scallops Recipe
Active Prep: 10 min
Cook: 6 min
- 8 large scallops
- 2 Tbsp. olive oil
- 3 Tbsp. Tan-Tan Moroccan Seasoning
- 2 Tbsp. vegetable oil
- 2 Bamboo Skewers, soaked in water for at least 30 min.
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Preheat grill to high. Rinse scallops well with cold water. Pat each scallop dry with paper towel. Lightly brush each side of scallops with olive oil then generously rub seasoning on each side. Thread 4 scallops each on 2 separate skewers. Brush grill grates with vegetable oil. Place skewers on grill and cook, turning only once, for about 2 to 3 min. per side.
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