Ingredients
- 6 6 wooden skewers
- 18 18 large Alaska Scallops
- 1/2 cup 1/2 cup fresh-squeezed orange juice
- 1/4 cup 1/4 cup tarragon or white wine vinegar
- 2 Tablespoons 2 Tablespoons honey
- 2 Tablespoons 2 Tablespoons olive oil
- 2 teaspoons 2 teaspoons grated orange zest
- 1 teaspoon 1 teaspoon dried tarragon
- 1/4 teaspoon 1/4 teaspoon salt
- Thinly sliced oranges and cucumber for garnish
Servings:
Units:
Instructions
- Prior to grilling, soak wooden skewers in water for at least 30 minutes.
- Rinse Alaska Scallops under cold running water and pat dry. In a small bowl, blend together the orange juice, vinegar, honey, olive oil,
- orange zest, tarragon, and salt. Reserve 1/3 cup of marinade. Place scallops and remaining marinade in sealable plastic bag, turning bag
- over several times to coat scallops. Refrigerate 15 to 20 minutes.
- Preheat grill or broiler/oven to medium-high heat. Coat grill or broiler pan with cooking spray. Thread 3 scallops on each skewer. Cook
- scallops for 3 to 4 minutes on each side, brushing scallops with reserved marinade. Serve each skewer on a bed of orange and cucumber
- slices, if desired.
- Cook's Tip: The combination of orange and tarragon, sweetened with honey, gently infuses these grilled scallops with a wonderful flavor.
- Serve each skewer on a bed on thinly sliced fresh oranges and cucumber.
Share this Recipe
