Grilled Scallops and Orange with Honey-Ginger Glaze

The two ingredients for May's Improv Challenge, orange and ginger, reminded me of spring. Well, anything citrus does. Although, I'm not sure Mother Nature has gotten the hint that it's supposed to be warm and sunny instead of chilly and rainy. Has the weather been ridiculous where you are too?

We finally got a rare, bright and sunny day and I wanted to take full advantage of that and make a bright and sunny recipe as well. I still have a few packages of scallops in the freezer that my aunt gave me last fall that I knew I needed to use up soon and when I saw this recipe I knew it would be perfect.

Grilled Scallops and Orange with Honey-Ginger Glaze
Source: Skinnytaste
Servings: 2
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Ingredients:

12 large sea scallops

1 large navel orange

1 tbsp. honey

1 tbsp. Fresh grated ginger

salt and pepper

Directions:
1. Heat a grill or grill plate to high heat.
2. Rinse the scallops in cold water and pat dry with a paper towel. Season both sides of the scallops with salt and pepper.
3. Cut off the ends of the orange, then slice into ½ inch thick slices. Take 4 of the slices and cut in half, then in half again, making 4 small orange wedges. Squeeze 2 tablespoons of juice from the remainder of the orange.
4. In a small bowl, combine the orange juice, honey and ginger.
5. Alternate between putting a scallop and an orange wedge on skewers.
5. Spray non-stick spray on grill rack/plates. Grill scallops for 2 minutes on each side, then baste with the orange-ginger-honey mixture and grill for another 30 seconds to 1 minute. Serve immediately.

I've never grilled scallops before this recipe but that is going to change in the future. It takes no time at all and unlike pan-searing them where you're never sure if they're caramelized enough on the bottom, these are definitely done after a minute or two.