Scallops are so yummy. We buy a large bag of wild caught scallops and they seem to last forever. To make kebobs-
Weigh out 3-4 oz of scallops.
Pat them dry! This is crucial!!
Season both sides with a bit of sea salt and pepper. Blackening season or old bay is optional.
Skewer scallops onto kebob stick thingy. -ha thingy.
Broil on low 3-4 minutes a side
Serve with a ton of veggies for a fancy low fat dinner!