Recipe
Author
Hy-Vee Seasons Magazine
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Description
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
Ingredients
Serves 4
| Quantity | Ingredient | Add |
|---|---|---|
| 2 navel oranges | ||
| ¼ fresh pineapple | ||
| 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 |
Directions
- 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.
Nutrition facts
Servings
210 Calories per serving
Amounts Per Serving
- Total Fat: 1g
- Cholesterol: 25mg
- Sodium: 450mg
- Total Carbohydrates: 38g
- Protein: 15g
Daily Values
0%
Vitamin A 15%
0%
Vitamin C 120%
0%
Iron 4%
0%
Calcium 6%
Recipe Source:
Hy-Vee Seasons Summer 2015.