Grilled Scallop Kebabs with Honey-Ginger Glaze

These grilled scallop and orange kebabs are wonderfully simple and full of bright flavor. With just a few ingredients, they come together quickly — after a short prep, they need under six minutes on the grill. They make an elegant appetizer for four or a satisfying main for two.

Overview

The recipe pairs sweet, slightly tart orange with tender sea scallops, finished with a honey and fresh ginger glaze that caramelizes lightly on the heat. If the weather keeps you indoors, a heavy grill pan works perfectly and produces the same delicious results. For best results, make sure your grill or pan is hot and well oiled so the scallops release cleanly and cook evenly.

What to Serve With Grilled Scallops

• Grilled corn on the cob
• Creamy cucumber salad
• Simple tomato salad
• Corn, tomato and avocado salad
• Grilled zucchini
• Orzo orzo-based pasta salad
• Baby red potato salad
• Classic macaroni salad
• Italian pasta salad

Tips for Success

• Clean and oil the grates or grill pan thoroughly. Scallops are delicate and will tear if they stick.
• Use double-prong metal skewers to keep scallops and orange segments from twisting. If you only have wooden skewers, soak them in water for at least 30 minutes and use two per skewer for stability.
• Cook over high heat for a short time. Scallops cook very quickly — they should be opaque and just firm to the touch when done.
• Brush the glaze on at the end of cooking so the sugars caramelize without burning.

Grilled Scallop and Orange Kebabs with Honey-Ginger Glaze — Recipe

Yield: 2 servings (about 2 skewers per person)
Prep time: 10 minutes • Cook time: 10 minutes • Total time: 20 minutes

Ingredients

• 1 tbsp raw honey (local honey recommended)
• 1 large navel orange (or 2 small oranges)
• 1 tbsp fresh grated ginger
• Oil for the grill or grill pan
• 12 jumbo sea scallops (about 1 lb)
• Kosher salt and freshly ground black pepper
• Double-prong metal skewers (or soaked wooden skewers, doubled)

Instructions

1. Prepare the orange: trim the ends, then slice the remaining orange into four slices about 1/2-inch thick. Cut each slice into four wedges and set aside. Juice the final orange segment to yield about 2 tablespoons of orange juice.
2. Make the glaze: in a small bowl combine the honey, 2 tablespoons fresh orange juice and the grated ginger. Stir until blended and set aside.
3. Preheat your grill or grill pan over high heat. Clean the grates and oil them well to prevent sticking.
4. Thread the skewers, alternating orange pieces and scallops, beginning and ending with orange so the scallops sit between fruit pieces. Season each skewer lightly with kosher salt and black pepper.
5. Grill the skewers for about 2 minutes on each side until the scallops turn opaque and are just cooked through.
6. Brush the scallops and orange with the honey-ginger glaze, then cook an additional 30 to 60 seconds per side to set the glaze and encourage slight caramelization. Be careful not to overcook the scallops.
7. Remove skewers from the grill and let rest for a minute. Serve immediately while warm.

Nutritional Information (approximate per serving)

• Calories: 229 kcal
• Protein: 28 g
• Carbohydrates: 26 g
• Fat: 1 g
• Fiber: 2 g
• Sugar: 16 g
• Cholesterol: 55 mg
• Sodium: 890 mg

Final Notes

This recipe is quick, light and ideal for warm-weather meals or an attractive appetizer for guests. The bright citrus offsets the sweet honey and spicy ginger, while the short cooking time preserves the scallops’ tender texture. If you try the recipe, note how the glaze caramelizes on the grill and adjust the ginger or honey to taste for your preferred balance of heat and sweetness.

If desired, serve the skewers over a bed of mixed greens, alongside grilled vegetables or a chilled pasta salad to round out the meal.