Kingsford® Preserve the Pit

Kingsford remains committed to celebrating Black barbecue culture by launching the second year of Preserve the Pit and doubling the investment in aspiring barbecue professionals.

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Kingsford® Signature Flavors

Signature Flavors infuse your grilling experience with rich, full-bodied flavor and aroma that’s been known to cause some serious neighbor envy.

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An American Story

The history of grilling at Kingsford is a classic American story. It all started in 1919 when Edward G. Kingsford helped Henry Ford procure a stretch of timberland to supply wood for his auto plants.

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American Pride

An American-made company founded over 100 years ago, Kingsford has a lot to be proud of. Our employees have been continuing the family tradition in backyards across the nation.

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Let's get grilling

1

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.

2

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.

3

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.

4

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.

5

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.

Cooking for 6 people

Ingredients


  • olive oil
    0.25 cup
  • orange zest
    2 tsp.
  • ground cumin
    2 tsp.
  • honey, plus 1 tsp.
    1 tbsp.
  • fresh orange juice
    1 tbsp.
  • kosher salt and ground black pepper
  • large scallops
    25
  • unsalted butter
    1 stick
  • chopped fresh cilantro
  • wooden or metal skewers

For safe meat preparation, reference the USDA website.


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