Grilled Orange Cumin Scallops
4 wooden or metal skewers
3/4 C. sweet orange marmalade
1 1/2 t. ground cumin
1 medium garlic clove, chopped
Generous 1/8 t. hot pepper sauce (Tabasco works well)
2 T. olive oil
1 lb. large sea scallops, rinsed, dried and any connective tissue removed and discarded
1/2 C. water
4 strips lean bacon
2 T. chopped cilantro
Julienned strips of orange peel for garnish, optional
If using wooden skewers, soak in water to cover 30 minutes. Remove and pat dry. Grate limes to yield 1 1/2 teaspoons lime zest and juice them to get 3 tablespoons plus 2 teaspoons juice.
In shallow nonreactive bowl, whisk together marmalade, lime zest, 3 tablespoons lime juice, cumin, garlic, hot pepper sauce, 1/2 teaspoon salt and oil. Taste, and if mixture seems too sweet, add 1 to 2 teaspoons lime juice. Add scallops and toss to coat well. Marinate 25 minutes.
While scallops are marinating, bring medium skillet filled with water to a simmer over medium heat. Add bacon and simmer 10 minutes. Remove and pat dry. Cut bacon into 1-inch pieces and set aside.
Remove scallops from marinade and set aside. Pour marinade into small, heavy saucepan set over medium-high heat and cook until mixture has thickened to consistency of light syrup, 10 minutes or more. Watch carefully as time can vary depending on type of pan used and intensity of heat. Remove from heat.
Using one-fourth of the scallops, thread a skewer alternating scallops with pieces of bacon. Repeat to make 3 more skewers. Arrange rack of charcoal grill 4 to 5 inches from heat and prepare fire. When hot, place skewers on grill and brush lightly with reduced orange sauce. Cook, turning and basting scallops several times, until they are opaque and slightly charred. Cooking time should be about 8 minutes but can vary, depending on size of scallops, type of grill used and intensity of heat. Remove scallops from heat and salt lightly.
To serve, mound rice on heated serving platter and top with skewers of scallops. Brush scallops with any remaining orange sauce. Sprinkle scallops and rice with cilantro and garnish with orange peel.
Yield: 4 servings.
Picnic Basket From Kim of Kim's Whim