Ingredients

• 2 tablespoons olive oil (preferably extra-virgin)
• 2 large garlic cloves, pressed
• 1 1/2 tablespoons chopped fresh oregano or 1 1/2 teaspoons dried
• 12 large sea scallops
• 1 large lemon, halved lengthwise, each half cut crosswise into 6 slices
• 8 bay leaves
• 4 8-to 10-inch bamboo skewers, soaked in water 30 minutes

Instructions

1. Whisk 2 tablespoons olive oil, pressed garlic cloves and oregano in medium bowl to blend. Season with salt and pepper. Add sea scallops and toss to coat with oil mixture.
2. Prepare barbecue (medium-high heat) or preheat broiler. Alternate 3 scallops, 3 lemon slices and 2 bay leaves on each skewer. Grill or broil brochettes until scallops are golden brown and just cooked through, about 4 minutes per side. Transfer to plates and serve.