Grilled Scallops With Fennel And Orange Salad For Two

Let's Cook

1. Step 1.

   Cut away the peel and white pith from the orange using a sharp knife. Quarter the orange, then slice each quarter crosswise into ¼-inch-thick pieces.

2. Step 2.

   In a bowl, combine the orange slices, fennel, basil, and 1 tablespoon of oil. Toss to coat, then season with salt and pepper to taste. Set the salad aside for serving.

3. Step 3.

   Pat the scallops dry with paper towels. Thread them onto doubled 12-inch metal skewers, placing 4 scallops per doubled skewer. Brush the scallops with the remaining 1 tablespoon of oil and season with peppercorns, salt, and pepper.

4. Step 4.

   For a charcoal grill: Open the bottom vent completely. Light a large chimney starter filled with charcoal briquettes (7 quarts). When the top coals are partially covered with ash, pour them evenly over the grill. Set the cooking grate in place, cover, and open the lid vent completely. Heat the grill until hot, about 5 minutes.

5. Step 5.

   For a gas grill: Turn all burners to high, cover, and heat the grill until hot, about 15 minutes.

6. Step 6.

   Clean the cooking grate, then repeatedly brush it with well-oiled paper towels until the grate is black and glossy, 5 to 10 times.

7. Step 7.

   Place the scallop skewers on the grill and cook (covered if using gas), turning as needed, until the scallops are lightly charred and the centers are opaque, about 6 minutes.

8. Step 8.

   Serve the grilled scallops with the reserved orange-fennel salad.