Ingredients
- 2 tablespoons orange juice
- 1 tablespoon olive oil
- 1 teaspoon Caribbean jerk seasoning
- 1 teaspoon grated orange peel
- 1/8 teaspoon crushed red pepper flakes
- 1-1/2 pounds sea scallops (about 16)
- 2 medium zucchini
Preparation
Step 1
1) In a small bowl, combine the orange juice, oil, seasoning, orange peel and red pepper flakes; set aside 1 tablespoon for basting. Pour the remaining marinade into a large resealable plastic bag; add the scallops. Seal bag and turn to coat; refrigerate for 30 minutes.
2) Using a vegetable peeler or metal cheese slicer, cut zucchini into very thin lengthwise strips. Drain and discard marinade. Wrap a zucchini strip around each scallop. Secure by threading where the zucchini ends overlap onto metal or soaked wooden skewers.
3) Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill seafood, covered, over medium heat or broil 4 in. from the heat for 3-4 minutes on each side or until scallops are opaque, brushing once with reserved marinade.