Ingredients
Olive oil, for grates
2 tablespoons honey
1/2 navel orange, halved and cut into 1/2-inch wedges, plus 1/4 cup fresh orange juice
1/4 cup orange juice
8 very thin slices peeled fresh ginger
1/2 Kirby cucumber, halved lengthwise and cut into 1/2-inch slices
1 pound large scallops
Coarse salt and ground pepper
Preparation
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.
