
Scallop skewers
Succulent, sweet, and with a hint of ginger zing, these sizzling scallop skewers with a honey ginger glaze can be done on the barbecue, hibachi, or in a frying pan inside.
They are simple to make, using fresh or defrosted scallops, with or without the roe on. Cook on their own, with ham chunks, or quartered orange slices, as in this recipe. Once prepped, they take less than six minutes to cook.
Serve with corn on the cob, and tasty seasonal salads. When grilling scallops, start with a clean, well-oiled surface, and don’t overcook. If using wooden skewers, soak them in water for 30 minutes. Using two per kebab will prevent the scallops rotating while being cooked.
INGREDIENTS
- 1 large or 2 small oranges
- 1 Tbsp honey
- 1 Tbsp freshly grated ginger
- Oil for the grill
- 12 jumbo scallops
- Salt and pepper to taste
- Metal or wooden skewers
METHOD
- If using oranges, trim the ends off, cut the remainder into 4 half-inch thick slices, and each slice into quarters.
- Squeeze the juice from the remaining orange (2 tablespoons) into a bowl.
- Add the honey, and ginger to the juice, and combine to make the glaze.
- Heat the grill or pan to high.
- If using oranges, alternate threading orange pieces and scallops on to the skewers, otherwise just thread the scallops on.
- Season with salt and pepper.
- Grill about 2 minutes on each side, until the scallops are opaque throughout, then brush and baste with the glaze and cook 30 to 60 seconds more seconds on each side.