Food & Cooking Recipes Appetizers Finger Food Recipes Scallop, Orange, and Cucumber Kebabs 3.7 (14) 2 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Prep Time: 20 mins Total Time: 20 mins Servings: 4 Nothing says easy summer eating like kebabs: They're an all-in-one meal perfect for groups, small or large. Make a batch and start grilling! Ingredients Olive oil, for grates 2 tablespoons honey ½ navel orange, halved and cut into ½-inch wedges, plus ¼ cup fresh orange juice ¼ cup orange juice 8 very thin slices peeled fresh ginger ½ Kirby cucumber, halved lengthwise and cut into ½-inch slices 1 pound large scallops Coarse salt and ground pepper Directions Heat grill to medium; clean and lightly oil hot grates. In a small bowl, combine honey and orange juice. 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. Cook's Notes Both wooden and metal skewers are great for kebabs. Wooden skewers need to be soaked in water for 30 minutes before use. Rate it Print