- 1 1/2 pounds large sea scallops (about 20), tough ligament removed from side of each if attached
- 3 tablespoons extra-virgin olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 navel orange
- 2 tablespoons fresh lime juice
- 3/4 seedless cucumber (usually plastic-wrapped), halved lengthwise, cored, and thinly sliced (2 cups)
- 2 tablespoons thinly sliced shallot
- 1 to 2 teaspoons finely chopped fresh jalapeño chile, including seeds
- 1/4 cup chopped fresh cilantro
- Special equipment: 5 metal or wooden skewers (if using wooden, soak in water 30 minutes)
- Toss scallops with 1 tablespoon oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a bowl, then thread 4 scallops onto each skewer.
- Prepare grill for direct-heat cooking over high heat.
- Oil grill rack, then grill scallops, covered only if using a gas grill, turning over once, until just cooked through, about 5 minutes. Transfer to a plate and cool slightly.
- While scallops cool, cut peel, including white pith, from orange with a sharp paring knife, then cut segments free from membranes. Coarsely chop enough segments to measure 1/4 cup and transfer to a large bowl (reserve remaining orange for another use). Stir in lime juice, cucumber, shallot, jalapeño (to taste), and remaining 2 tablespoons oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
- When scallops are cool enough to handle, halve each crosswise (quarter if large), then add to cucumber mixture, tossing to combine. Marinate, covered and chilled, until cold, at least 1 hour. Just before serving, stir in cilantro.