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In a medium skillet, combine 2 tablespoons of the oil, shallot and garlic over medium-high heat.
Cook just until onions start to sizzle, about 3 minutes.
Remove from heat and cool.
In a small bowl, stir together harissa, saffron and 1 tablespoon warm water. Set aside.
Prepare a grill for medium heat cooking.
Combine onion mixture, all but 1 teaspoon of the harissa mixture, cilantro, mint, orange zest and juice, 1/4 teaspoon of the salt and 1/8 teaspoon of the pepper in a food processor and purée until smooth. Set harissa-herb sauce aside.
Stir remaining 1 tablespoon oil into reserved harissa mixture.
Brush scallops with harissa oil and season with remaining 1/4 teaspoon salt and 1/8 teaspoon pepper.
Thread scallops onto two 6-inch skewers to form each kabob. (If using wooden skewers, soak in water for 30 minutes before assembling.)
Grill, flipping once, until lightly browned and slightly firm but still springy to the touch, about 3 minutes per side.
Serve scallop kabobs immediately alongside harissa-herb sauce.