2 tablespoons worcestershire sauce
2 tablespoons olive oil
1/2 teaspoon garlic powder
1 teaspoon dried parsley
2 teaspoons dried oregano
1/4 teaspoon dry mustard
1 teaspoon dried basil
1/4 teaspoon salt
1/2 teaspoon lemon zest
1 teaspoon red pepper flakes (optional)
In a medium bowl, whisk together 2 tablespoons worcestershire sauce, oil, garlic powder, parsley, oregano, dry mustard, basil, salt, lemon zest and red pepper flakes. Cover and refrigerate for at least two hours, allowing the sauce to stand in the refrigerator. Heat a saucepan over medium heat.
When ready to serve, scoop sauce mixture into a large bowl. Mix in scallops and stir until well coated. Shape mixture into a single layer. Spoon over scallops using a spoon or a cocktail straw. Refrigerate for at least one hour.