2 navel oranges - Zest one and juice it. Cross cut slice the other 1/2 inch thick pieces
6 Large scallops
1 tablespoon Sriracha chilli sauce
2 tablespoons EVOO (extra virgin olive oil)
1 garlic clove, minced
2 tablespoons white wine vinegar
1 tablespoon honey
1 tablespoon Dijon mustard
Prepare Scallops by removing the foot and patting them dry. Refrigerate on a plate until ready to grill.
Zest the first orange and squeeze the juice.. You should have about 2/3 cup of orange juice.
Place 1 tablespoon orange zest and all of the orange juice in a sauce pan Add olive oil, honey, vinegar, garlic and Dijon mustard, simmer to thickened. Stir in Sriracha and set aside.
Make sure the grill is clean and oiled. You will "cook" the orange slices and the scallops on the grate, so it needs to be clean of any past meats so that there is no crossover of flavors.
Heat grill to high high heat. Using a grill brush, clean the grill then reheat. Once the grate is hot again, oil liberally with low smoke oil, (canola, grape seed oil, etc.). This is done to make sure the scallops do not stick to the grate and pull apart when you turn them.
Put the oranges and the scallops on at the same time. You want nice grill marks on the Oranges. Grill the scallops for 4 min on one side and 2 on the other. Keep an eye on them so they do not over cook or burn, same is true for the orange slices. Orange slices and scallops should be done around the same time.
Once done remove from grill and serve immediately.
Recipe by From Calculu∫ to Cupcake∫ at https://www.fromcalculustocupcakes.com/grilled-orange-scallops/