Under 30 Minutes

Scallop, Orange, and Cucumber Kebabs

Both wooden and metal skewers are great for kebabs. Wooden skewers need to be soaked in water for 30 minutes before use.

  • Prep:
  • Total Time:
  • Servings: 4
Scallop, Orange, and Cucumber Kebabs

Source: Everyday Food, July/August 2009

Ingredients

  • Olive oil, for grates
  • 2 tablespoons honey
  • 1/2 navel orange, halved and cut into 1/2-inch wedges, plus 1/4 cup fresh orange juice
  • 1/4 cup orange juice
  • 8 very thin slices peeled fresh ginger
  • 1/2 Kirby cucumber, halved lengthwise and cut into 1/2-inch slices
  • 1 pound large scallops
  • Coarse salt and ground pepper

Directions

  1. Heat grill to medium; clean and lightly oil hot grates. In a small bowl, combine honey and orange juice.

  2. Onto four skewers, thread orange wedges (through skin), ginger, cucumber, and scallops, beginning and ending with orange wedges; season with salt and pepper. Grill kebabs until scallops are opaque throughout, 4 to 6 minutes, turning and basting with honey mixture halfway through.

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