Name: Cinnamon-Skewered Scallops With Brown Sugar Butter And Peach-Orange Salsa
Cook time: 10 min
Total time: 10 min
Yield: 6 servings
Cuisine: North American
Ingredients: ½ cup butter, softened; 3 Tbsp sultana raisins; 2 Tbsp brown sugar; 2 Tbsp orange juice; ½ tsp fresh thyme, chopped; 2 orange; 1 red bell pepper, diced; 1 jalapeno pepper, seeded, and, finely, diced; 1 shallot, finely, chopped; ¼ cup orange blossom honey; 2 Tbsp Grand Marnier liqueur; 2 Tbsp olive oil; 2 tsp fresh cilantro, chopped; salt; freshly ground black pepper; 6 bottle cinnamon, sticks, at least 5 inches long, soaked in water for at least one hour; 24 jumbo sea scallops; ⅓ cup orange juice; ⅓ cup olive oil; 2 Tbsp Indonesian cinnamon, rub; 1 Tbsp rice vinegar; salt; ¼ cup cinnamon; 2 Tbsp sugar; 2 Tbsp ground cumin; 2 Tbsp ground allspice; 1 Tbsp ground cloves; 1 Tbsp ground ginger; 1 Tbsp garlic powder; 1 tsp salt

Cinnamon-Skewered Scallops With Brown Sugar Butter And Peach-Orange Salsa

Cook Time

10 min

Yields

6 servings

Recipe courtesy of Ted Reader, Host, King of the Q.

ingredients

Brown Sugar Butter

cup butter, softened

Tbsp sultana raisins

Tbsp brown sugar

Tbsp orange juice

tsp fresh thyme, chopped

Peach-Orange Salsa

orange

red bell pepper, diced

jalapeno pepper, seeded, and, finely, diced

shallot, finely, chopped

cup orange blossom honey

Tbsp Grand Marnier liqueur

Tbsp olive oil

tsp fresh cilantro, chopped

salt

freshly ground black pepper

Skewered Scallops

bottle cinnamon, sticks, at least 5 inches long, soaked in water for at least one hour

jumbo sea scallops

⅓

cup orange juice

⅓

cup olive oil

Tbsp Indonesian cinnamon, rub

Tbsp rice vinegar

salt

Indonesian Cinnamon Rub

cup cinnamon

Tbsp sugar

Tbsp ground cumin

Tbsp ground allspice

Tbsp ground cloves

Tbsp ground ginger

Tbsp garlic powder

tsp salt

Ingredient Substitution Guide

directions

Step 1

In a small bowl combine the butter, raisins, brown sugar, orange juice and thyme.

Step 2

Mix until well blended. Cover and refrigerate.

Step 3

Grate 1 tsp. zest from one of the oranges. Set aside.

Step 4

Peel and segment oranges and remove any membrane.

Step 5

In a large bowl combine all salsa ingredients. Cover and refrigerate.

Step 6

Skewer 4 scallops onto each cinnamon stick.

Step 7

Place in one layer in a glass dish. In a small bowl stir together the orange juice, Indonesian Cinnamon Rub, rice vinegar and salt.

Step 8

Pour this marinade over the scallop skewers, turning to coat.

Step 9

Cover and marinate the scallop skewers for 30 minutes in the fridge.

Step 10

Preheat grill to medium high. Remove scallops from the marinade.

Step 11

Reserve marinade and use to baste.

Step 12

Grill for 2 to 4 minutes per side or until scallops are just cooked through.

Step 13

Serve each skewer with a spoonful of the brown sugar butter and some of the peach-orange salsa.

Step 14

Mix ingredients. See skewered scallops for application.

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Cinnamon-Skewered Scallops With Brown Sugar Butter And Peach-Orange Salsa