Orange-Grilled Scallops with Mint and Tomatoes
- Total Time
Serve it with rice to soak up the juice from the salad. Chunks of chicken breast or firm-fleshed fish such as haddock make excellent substitutions for the scallops.
orange(s)6 large, navel
uncooked scallop(s)1 pound(s)
mint leaves3 Tbsp, chopped
fresh tomato(es)4 medium, very ripe, chopped
table salt⅛ tsp, or to taste
black pepper⅛ tsp, or to taste
- Using a grater (or zester), grate enough peel from 2 oranges to yield 2 tablespoons of zest; put 1 tablespoon in each of 2 medium bowls.
- Peel remaing 4 oranges, remove pits and cut segments into 1/2-inch chunks. Add chunks to one bowl of zest, cover and refrigerate until needed.
- Squeeze juice from zested oranges and add it to the remaining bowl of zest. Stir in scallops and 1 1/2 tablespoons of mint; cover and refrigerate at least 30 minutes and up to 2 hours.
- Prepare coals for grill.
- Add tomatoes and remaining mint to the orange chunks; season to taste with salt and pepper.
- Thread scallops evenly onto 4 wooden skewers and grill until done, about 5 minutes. Spoon 1/4 of the tomato salad onto each of 4 plates and top with a skewer of scallops. (Note: Soak skewers in water for 30 minutes before using to prevent burning.)