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Grilled Jumbo Asparagus and Scallop Skewers with Orange-Chili Crisp

45 min.
Serves 4


8 6-inch wooden skewers, soaked in water for 30 minutes

¾ cup neutral oil, such as grapeseed or canola, plus more for grilling

6 fresno chilies, or 3 thai chilis, seeded and finely chopped

2 medium shallots, finely chopped

6 large garlic cloves, finely chopped

2 Tbsp. sesame seeds

⅛ tsp. ground cinnamon

Zest and juice of one orange, plus more for garnish

1 bunch Farm Direct Supply jumbo, grilling asparagus, ends trimmed, cut into 2-inch pieces

16 U-8 dry scallops, about 2 lbs, muscle attachments removed

Kosher salt, to taste


Step 1.

Using a medium saucepan over medium heat, heat the oil to 350°F. Add the chilies, shallots, garlic, and sesame seeds. Fry until the shallots and garlic are fragrant and golden brown, stirring occasionally, about 10 minutes. Place a fine mesh strainer over a medium bowl and strain the chili mixture to stop the cooking process. Transfer chili mixture to medium bowl, allow to cool slightly before adding cinnamon, 1 Tbsp. orange juice, orange zest, and a pinch of salt, set aside.

Step 2.

Preheat a grill to medium heat. Skewer 2 asparagus pieces followed by 1 scallop. Repeat process, and finish with 2 additional asparagus pieces. Repeat with remaining ingredients and skewers.

Step 3.

Drizzle the remaining orange juice over the skewers. Brush the scallop and asparagus with oil and season with salt. Grill undisturbed, until asparagus is tender and scallops are cooked through, about 3-4 minutes per side.

Step 4.

Transfer skewers to a serving platter. Serve with chili crisp and garnish with orange wedges.