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Grilled Scallop and Orange Skewers

Prepare half the skewers with fresh bay leaves and half with thyme.

  • Servings: 8
Grilled Scallop and Orange Skewers


  • 2 pounds large sea scallops, rinsed
  • 1/4 cup fresh orange juice
  • 2 tablespoons fresh lime juice
  • 1/2 cup extra-virgin olive oil
  • Salt and freshly ground black pepper
  • 1 large bunch fresh thyme
  • 5 small oranges, cut into eighths
  • 20 fresh bay leaves


  1. Remove small muscle from sides of scallops, and discard. Combine juices, oil, and salt and pepper to taste. Crush a few sprigs of thyme, and add to marinade. Stir in scallops. Marinate in the refrigerator for 1 to 3 hours.

  2. Heat a grill or grill pan to medium hot, and place grid 4 inches above coals. Double-skewer scallops, alternating with orange sections. Tuck a sprig of thyme or skewer a bay leaf between each scallop and orange. Lay skewers in a pan, and pour remaining marinade over them.

  3. Grill for 2 to 3 minutes on each side, until scallops are opaque and lightly charred. Serve immediately.

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