High-temperature cooking doesn’t work for everything, but it really works for scallops. The classic method is to sear them in a hot frying pan, but everything is cooler with grill marks, so why not take them outside over the coals? Here, the scallops share skewer space with orange slices, and if that wasn’t enough orange for you, there’s also a quick basting sauce featuring orange juice and olive oil, with a little ginger for heat.
Like most other types of seafood, scallops are full of nutrition, especially B vitamins, magnesium, potassium, and the antioxidant mineral selenium, which is important for gut and thyroid health. And they also have a surprising amount of calcium – even a small serving will give you 115mg of calcium, or 12% of the recommended daily amount.
Depending on where you are in the world, try this recipe to welcome the arrival of summer, or to say a last goodbye to grilling season. The scallops are great over just about any salad greens you like, or even with a completely different vegetable if salad just isn’t your thing.
Grilled Scallop And Orange Skewers Recipe
Protein: 8g / %
Carbs: 13g / %
Fat: 7g / %
Values are per portion. These are for information only & are not meant to be exact calculations.
- 12 sea scallops
- 1 navel orange, sliced, and segmented
- 1 tbsp. fresh ginger, minced
- Juice from 1 orange
- 2 tbsp. fresh lemon juice
- 2 tbsp. olive oil
- Sea salt and freshly ground black pepper
- Wood or metal skewers
- Preheat a grill to medium-high heat.
- In a bowl, combine the orange juice, lemon juice, ginger, and olive oil.
- Thread alternating orange slices and scallops onto the skewers.
- Season the skewers to taste with sea salt and ground pepper.
- Brush the skewers with the orange juice sauce.
- Grill the skewers for 2 to 3 minutes on each side, basting with the sauce constantly.
- Serve on a bed of lettuce.