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Ingredients
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0.25 cup olive oil
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25 large scallops
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chopped fresh cilantro
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wooden or metal skewers
Seasoning
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2 tsp. orange zest
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2 tsp. ground cumin
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1 tbsp. honey
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1 tbsp. fresh orange juice
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kosher salt and ground black pepper
Sauce
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1 stick unsalted butter
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1 tsp. orange zest
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1 tsp. ground cumin
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1 tsp. honey
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kosher salt and ground black pepper
1 Food Prep
To start, if you’re using bamboo skewers, you’ll want to soak them in warm water beforehand.
- In a mixing bowl, whisk together your seasoning ingredients. Add your scallops to the bowl and toss gently to coat. Set aside while the grill is preheating.
- Mix together your sauce ingredients and set aside until you’re ready to use.
- When your scallops and skewers are ready, thread 4–5 scallops onto each skewer.
2 Grill Prep
- Fuel: Charcoal Kingsford® Signature Flavors Briquets with Chili and Cumin are the perfect fuel for this recipe. Alternatively you can add 5 or more Kingsford® Signature Flavors Briquets with Chili and Cumin to your Kingsford® Original Charcoal Briquets
Pellets The flavors of Kingsford® Signature Flavors Pellets with Chili and Cumin are a great choice for this recipe. - Method: Direct-Heat Grilling
- Temp: Charcoal Temp: 450°F (Medium Heat) / Pellets Temp: 400°
Carefully hold your hand about 5” to 6” above the grate, and refer to the temperature settings below:
• High Heat (450° to 550°F):
2 to 4 seconds
• Medium Heat (350° to 450°F):
5 to 6 seconds
• Low Heat (250° to 350°F):
8 to 10 seconds
Make sure your clothing doesn’t touch the grate, and always move your hand away from the heat before you feel discomfort.
When you’re at temp, put cooking oil on a folded paper towel. Grab the oiled paper towel with long-handled tongs and oil the grate thoroughly.
3 The Cook
When you’re at temp, put cooking oil on a folded paper towel. Grab the oiled paper towel with long-handled tongs and oil the grate thoroughly.
Place your skewers on the grill and cook for about 3–4 minutes on each side, until they reach an internal temperature of 145ºF.
- Place your skewers on a plate and drizzle the melted cumin-orange butter over top of them. Garnish with fresh cilantro and serve immediately.
For safe meat preparation, reference the USDA website.
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