1/2 cup (125 ml) orange liqueur

Zest and juice of 1 orange

Juice of 2 limes

2 tablespoons (30 ml) sugar

18 large scallops

1 lime, cut into 6 wedges

1 tablespoon (15 ml) chopped cilantro

10 wood skewers, soaked in water for 30 minutes

Salt and pepper

In a saucepan over high heat, bring the orange liqueur, zest, citrus juices and sugar to a boil. Reduce until syrupy. Let cool.

Preheat the grill, setting the burners to medium.

In a bowl, toss the scallops with half the citrus glaze. Thread 3 scallops and 1 lime wedge onto each skewer. Season with salt and pepper. Grill 1 to 2 minutes per side, depending on the size of the scallops.

Place the brochettes on a serving platter. Brush with the remaining citrus glaze. Sprinkle with cilantro. Season with pepper. Serve over a small salad.

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