Citrus Scallop Skewers
A quick bath in an orange, oil, and Aleppo pepper marinade turns these easy scallop skewers into a restaurant-quality meal.
Equipment
- Griddle (Blackstone, Camp Chef, Electric)
Ingredients
- 2 tablespoons olive oil
- Zest and juice of 1 large orange
- ½ teaspoon Aleppo pepper
- 14 ounces (400 g) sea scallops side muscle removed
- Salt and freshly ground black pepper
Instructions
- In a large bowl, whisk the oil, orange zest and juice, and Aleppo pepper together.
- Add the scallops and give everything a good stir so that all of the scallops are coated in the marinade. Cover and chill for 15 minutes.
- Drain the scallops and spread them on a baking sheet. Gently pat them dry with paper towel. It's fine if the zest and pepper stick to the scallops; you're just trying to remove any excess moisture.
- Thread the scallops onto skewers. Season with salt and pepper.
- Heat your griddle to medium-high.
- Cook the skewers, flipping once, until both sides are golden and the scallops are opaque throughout, about 3 minutes per side.
Notes
- Don't marinate for longer than 30 minutes or they can become mushy when cooked. Also, take care not to overcook your scallops, as they can become tough and rubbery.
- Some types of skewers may prevent all of the scallops from having direct contact with the surface of the griddle. If they don't have direct contact with the griddle surface while they're cooking, press on them gently.
- This recipe is suitable for gluten-free and dairy-free diets.
Nutrition
Serving: 1skewerCalories: 171kcalCarbohydrates: 6.9gProtein: 18.4gFat: 7.9gCholesterol: 35mgSodium: 171mgFiber: 0.8gSugar: 3g
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