Caribbean Spicy Scallops

Step 1: Orange Note: I used 3-4 tangerines for this recipe. Zest first, juice; then, dice for the topping. I like tangerines; but, any in season fresh orange will work. Depending on the orange you choose to use; it will take between 3-4 small oranges.

Step 2: Scallops ... You want about 3 scallops each, if using for a appetizer, small skewer or salad. If making lunch; probably 4-5 scallops - and dinner; probably 5-6 scallops. Obviously, this really depends on the size of the scallop you use; as they can really vary in size.

Step 3: NOTE: Fresh extra large 'DRY' scallops are the most pricey; but, also the best. But, if treated correctly, a large frozen scallop can work just as well.

Step 4: First - Make sure the scallops are cleaned and well thawed. If frozen; thaw the scallops in a colander, over a bowl in the refrigerator - well covered with plastic wrap. You never want to thaw the scallops sitting in water; so, make sure they are out of the bag they came in.

Step 5: Marinade and Scallops ... Add everything to a gallon ziploc bag; and toss to combine. Add the thawed scallops; and, close up the bag. Shake until everything is well coated. You can also marinate the scallops in a bowl as well. Then, refrigerate about 15-20 minutes; remove from the refrigerator; and, let them set on the counter for another 15 to take the chill off.

Step 6: Remove the scallops from the marinade - discard the used marinade; and, set the scallops on a paper towel to drain or DRY off (a good 5 minutes). Once dry; set on a dry plate, and season with salt and pepper on both sides.

Step 7: Orange Topping ... As the scallops rest, make your topping. Add diced oranges, olives, cilantro (or a mix of cilantro/mint, or parsley), scallions, pinch or red pepper flakes together; and toss to combine. Let it rest on the counter; I prefer it at room temperature.

Step 8: Saute or Grill ... I like to use skewers on my outside grill; but, you can do this on an inside grill too. You can also use your favorite saute pan - I love my heavy cast iron pan.

Step 9: Regardless how you cook the scallops; make sure to lightly oil the grill or pan with olive oil, or any neutral oil. For skewers; insert the skewer from one side to the other - horizontally, not through the center. You want them to lay flat so they will cook evenly.

Step 10: Saute ... On a medium high to high heat grill or pan; add the skewers or individual scallops, and saute 2-3 minutes on each side, until you get a nice sear/char. Then, flip. The second side will only take 1-2 minutes, depending on the size. Scallops should be firm to the touch; and opaque, but ... be careful to not overcook.

Step 11: Finish, Serve, and ENJOY! ... Add the scallops to a platter - maybe on a bed of baby spinach and/or coconut rice; then, top with the fresh orange topping. Maybe some grilled vegetables would be nice on the side.

Step 12: As mentioned; this is a great served as an appetizer, salad, starter, lunch, or dinner. For an appetizer, you can serve 1 scallop on a small crostini and a little of the topping - perfect for a party.