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      Title: Prevention Magazine's Tarragon & Lime Scallops
 Categories: Five, Seafood, Herbs, Citrus
      Yield: 10 servings

     24    Scallops; w/o roe (500 g)
      2 tb Coarse chopped fresh
           - tarragon
      1 tb Lime juice
      1 tb Olive oil
      3    Limes 

  Rinse scallops under cold water; dry with absorbent
  paper. Combine scallops in medium bowl with tarragon,
  juice and oil; toss to coat scallops all over.

  Cut each lime into eight wedges. Thread one scallop and
  one lime wedge on each skewer. Cook, in batches, on
  heated oiled grill plate (or grill or barbecue) until
  scallops are cooked through.

  Serve hot

  NOTES: Uncooked scallops and lime wedges can be skewered
  up to 4 hours ahead. cover; refrigerate until required.

  You need 24 bamboo skewers for this recipe; soak them in
  cold water for at least an hour prior to use to prevent
  splintering or scorching.

  RECIPE FROM: http://recipeofhealth.com

  Uncle Dirty Dave's Archives

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