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Grilled Scallop Kabobs with Harissa-Herb Sauce

Serves 4
Time 30 min
A deeply colored, spicy harissa oil perfumed with a hint of saffron is brushed over sea scallops before grilling. The remaining harissa is added to a vibrant herb purée to create a zippy sauce. Serve these pretty kabobs on their own as a first course or over a tangle of capellini for a light meal.
Ingredients
  • 3 tablespoons extra-virgin olive oil divided
  • 1/2 shallot finely chopped
  • 1 clove garlic thinly sliced
  • 1 tablespoon harissa spice blend
  • Pinch saffron
  • 1/2 cup fresh cilantro
  • 1/4 cup fresh mint leaves
  • Zest of 1 orange
  • 1/4 cup orange juice
  • 1/2 teaspoon coarse sea salt divided
  • 1/4 teaspoon ground black pepper divided
  • 12 large sea scallops side muscle removed
Method

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.

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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  • 3 tablespoons extra-virgin olive oil divided
  • 1/2 shallot finely chopped
  • 1 clove garlic thinly sliced
  • 1 tablespoon harissa spice blend
  • Pinch saffron
  • 1/2 cup fresh cilantro
  • 1/4 cup fresh mint leaves
  • Zest of 1 orange
  • 1/4 cup orange juice
  • 1/2 teaspoon coarse sea salt divided
  • 1/4 teaspoon ground black pepper divided
  • 12 large sea scallops side muscle removed