Recipe - Grilled Sea Scallops And Tomatoes With Olive Vinaigrette

1 One half teaspoon Salt
One half teaspoon Garlic powder
1 One half teaspoon Cayenne pepper
One half teaspoon White pepper
One half teaspoon Onion powder
One half teaspoon Ancho chile; ground
One half teaspoon Coriander
One half teaspoon Ginger; ground
One half teaspoon Dry mustard
One half teaspoon Cumin
One half teaspoon Fenugreek seed; ground

Combine spices in a bowl. Sprinkle each fish filet with spice mixture and
let sit in refrigerator for 2 hours. Grill over medium coals.

Recipe by: Variation on Paul Prudhomme

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