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

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.