Grilled Scallops Skewers with Orange Butter Sauce
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In a mixing bowl, whisk together olive oil, 1 teaspoon each orange zest and cumin, 1 tablespoon honey and orange juice. Season to taste with plenty of salt and black pepper. Add scallops to the bowl and toss gently to coat. Let sit while the grill is preheating. If you’re using wooden skewers, soak them while the scallops are marinating.
To make the sauce, melt the butter with the remaining orange zest, cumin and honey, and season to taste with salt and pepper. Set aside.
If using Kingsford® Signature Flavors Briquets: Preheat a charcoal grill to medium-high heat (about 450°F) using Kingsford® Cumin Chili Charcoal and Flavor. Grease the grates with oil.
If using Kingsford® Signature Flavors Pellets: Prepare a pellet grill using Kingsford® Signature Flavors Cumin Chili hardwood pellets by heating to 400°F. Grease the grates with oil.
Thread 4–5 scallops onto each skewer. Place onto the grill and cook for about 3–4 minutes on each side, until cooked through. Remove to a plate and drizzle the melted cumin-orange butter over the top. Garnish with fresh cilantro and serve immediately.
For safe meat preparation, reference the USDA website.
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