Marinated Scallops in Orange Ginger Sauce

Name: Marinated Scallops in Orange Ginger Sauce
Prep time: 4 h
Cook time: 8 min
Total time: 4 h 8 min
Ingredients: 750 grams scallops.; Juice of 2 oranges.; 2 tablespoons teriyaki sauce.; 2 teaspoons angostura bitters.; 2 teaspoons grated fresh ginger.; Wooden skewers, previously soaked in water.; Freshly-ground black pepper.

SpotX Wild Foods Recipe from David Green
Prep:4 hours Cook:8 minutes Difficulty:1

Ingrediants:

750 grams scallops.
Juice of 2 oranges.
2 tablespoons teriyaki sauce.
2 teaspoons angostura bitters.
2 teaspoons grated fresh ginger.
Wooden skewers, previously soaked in water.
Freshly-ground black pepper.

Directions:

Combine orange juice, and pulp.
Add in teriyaki sauce, bitters and ginger.
Add pepper, to taste.
Marinate the scallops in this mixture for 3- 4 hours in fridge.
Thread scallops onto skewers carefully.
Cook on barbecue for 2-4 minutes each side.
Baste with sauce constantly during cooking.
Serve with fresh salad foods.

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Scallops
If there is one shellfish that has almost universal appeal it is scallops.
Scallop meat’s delicate but distinct taste lends it to a variety of dishes, and they are available throughout New Zealand from Stewart Island to North Cape.
Scallops are not hard to find. The season is August to February in most areas; although, this does vary from region to region so check with your local Ministry of Fisheries office (0800 4 RULES).

Scallops can be gathered from the shoreline in some harbours and after a decent blow they are occasionally found pushed up onto open-coast beaches. Individual catch limits vary from 20 to 50 according to the region they are gathered in, but universally they must measure 100mm across the shell. Anyone gathering scallops washed up on the shore must also adhere to daily bag limits.