6 wooden skewers
18 large Alaska Scallops
½ cup fresh-squeezed orange juice
¼ cup tarragon or white wine vinegar
2 Tablespoons honey
2 Tablespoons olive oil
2 teaspoons grated orange zest
1 teaspoon dried tarragon
¼ teaspoon salt
Thinly sliced oranges and cucumber for garnish
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.