Grilled Scallops

By Leite's Culinaria

Ingredients

Zest and juice of 1 orange (preferably organic)
Zest and juice of 1 lime (preferably organic)
1 tablespoon sesame oil
2 teaspoons mild vegetable oil (plus extra for brushing onto the scallops)
1 tablespoon soy sauce
1 teaspoon finely chopped habanero pepper
2 garlic cloves (minced)
1/2 tablespoon confectioners' sugar
12 large (1 lb) sea scallops (side muscle removed)

Prep Time20mins
Cook Time5mins
Servings2

Instructions

Preheat your smoker or grill to 450°F (232°C), according to manufacturer's directions, using pellets or a smoke pouch, if desired. Place a cast-iron skillet in the grill to heat up for at least 15 minutes.

In a shallow glass baking dish combine the orange zest and juice, lime zest and juice, sesame oil, vegetable oil, soy sauce, habanero pepper, garlic, and confectioners' sugar and mix well.

Add the scallops, cover and place in the fridge to marinate for about 15 minutes.

Remove the scallops from the marinade and dab away any excess moisture and bits of garlic and habanero from each side with a paper towel. Discard the marinade.

Use a pastry brush to brush both sides of the scallops with a very small amount of vegetable oil, then place them in the hot cast-iron skillet. Cook the scallops until the internal temperature reaches 145°F (63°C), 2 to 4 minutes per side. You should have a good brown sear on each side, and the meat should be just opaque and slightly firm. Be careful not to overcook the scallops, or they will become too firm and rubbery.

Serve immediately and enjoy!