Grab the skewers, fire up the grill and enjoy big sea scallops any day of the week. Scallops grill best as they are. You only need a finishing glaze to give them a sweet undertone with a slight kick. Enjoy with a bottle of Pale Ale or glass of Rose.
Servings and Ingredients
|¼ c.||Hy-Vee honey|
|½ tsp.||grated fresh ginger|
|Several dashes cayenne pepper|
|4||green onions, cut into 1-inch slices|
|1 lbs.||sea scallops|
|Hy-Vee kosher sea salt and Hy-Vee black pepper, to taste|
- Preheat charcoal or gas grill with lightly greased grill grates for direct grilling over medium-high heat.
- Cut one orange horizontally into thick slices; quarter slices and set aside. Zest remaining orange for 1/2 teaspoon grated zest; set aside. Squeeze zested orange for 1/4 cup juice; set aside.
- Cut pineapple into small chunks. Squeeze some of the chunks for 1/4 cup juice. For citrus glaze, in a small saucepan, combine orange juice and pineapple juice, honey and ginger. Bring to boiling; reduce heat. Gently boil for 5 to 10 minutes or until reduced to 1/4 cup. Stir in orange zest and cayenne pepper.
- On each of 8 skewers, thread an orange wedge, green onion, scallop, pineapple wedge, another scallop and pineapple wedge. Season to taste with salt and pepper. Grill kabobs for 4 to 6 minutes or until scallops are opaque throughout, brushing and basting with citrus glaze halfway through. Serve with remaining citrus glaze.
Amounts Per Serving
- Total Fat: 1g
- Cholesterol: 25mg
- Sodium: 450mg
- Total Carbohydrates: 38g
- Protein: 15g