Cooking for 6 people
Ingredients
- 1/3 cup
olive oil
- 25
large scallops
-
chopped fresh cilantro
-
wooden or metal skewers
- 2 tsp.
orange zest
- 2 tsp.
ground cumin
- 1 tbsp.
honey
- 1 tbsp.
fresh orange juice
-
kosher salt and ground black pepper
- 1 stick
unsalted butter
- 1 tsp.
orange zest
- 1 tsp.
ground cumin
- 1 tsp.
honey
-
kosher salt and ground black pepper
1Food 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.
2Grill Prep
Fuel: Charcoal: We recommend Kingsford® Original Charcoal Briquets.
Pellets: We recommend Kingsford® Grillmaster’s Choice Hardwood Pellets.
Method: Direct-Heat Grilling
Temp: Charcoal Temp: 450°F (Medium Heat) / Pellets Temp: 400°
3The 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.
