Tandoori Scallops

Ingredients

• Scallops (1 pound, cleaned)
• Greek yogurt (1 cup)
• Lemon juice (2 tablespoons)
• Garlic (3 cloves, minced)
• Ginger (1 tablespoon, grated)
• Tandoori masala (2 tablespoons)
• Turmeric (1 teaspoon)
• Cayenne pepper (1/2 teaspoon)
• Salt (1 teaspoon)
• Fresh cilantro (for garnish)
• Lime wedges (for serving)

Instructions

1. In a large bowl, combine the Greek yogurt, lemon juice, minced garlic, grated ginger, tandoori masala, turmeric, cayenne pepper, and salt. Stir well to create a smooth marinade.
2. Add the cleaned scallops to the marinade, ensuring they are evenly coated. Cover the bowl and let the scallops marinate in the refrigerator for at least 15 minutes, allowing the flavors to penetrate.
3. Preheat your grill to medium-high heat, preparing it for direct grilling.
4. Thread the marinated scallops onto skewers, leaving a little space between each scallop for even cooking.
5. Place the skewers on the grill and cook for about 2-3 minutes on each side, or until the scallops are opaque and have nice grill marks. Be careful not to overcook them, as they can become tough.
6. Once cooked, carefully remove the scallops from the skewers and transfer them to a serving platter.
7. Garnish with fresh cilantro and serve with lime wedges on the side for squeezing over the scallops.