Recipe: Grilled Sea Scallop & Orange Spiedini

To prepare the couscous:

Bring the water or vegetable stock, saffron and 1 teaspoon kosher salt to a rapid boil over a high burner. Put the couscous in a stainless or heatproof mixing bowl. Add the boiling saffron broth to the dry couscous, stir once with a wooden spoon and cover with plastic wrap. Allow the couscous to sit for 8 minutes, then fluff with a fork and set aside.

In a separate bowl, combine the red onion, currants, pine nuts, orange zest, orange juice, parsley, mint and cilantro. Whisk in the olive oil. Pour the dressing over the couscous and toss well to combine. Season well with salt and freshly ground black pepper to taste and arrange the couscous on a platter or shallow bowl. Set aside at room temperature.

To prepare the scallops:

Preheat a charcoal or gas grill. If using bamboo skewers, soak them in water for 20 minutes.

Pull the small side muscles from the scallops and discard. Slice the oranges into disks, approximately the same width as the scallops. Skewer the scallops and orange disks from edge to edge, creating a row of flat circles on the skewer. Brush with olive oil and season with salt and black pepper. Grill for 3 to 5 minutes per side, or until the scallops are just cooked through. Remove the skewers from the grill and arrange over the couscous. Serve with a drizzle of extra virgin olive oil.

Serve with Mirassou California Pinot Grigio ($13 - $15, across Canada)

Recipe provided by Mirrasou Winery