Grilled Scallop "Ceviche"

Ingredients

• 0.5 teaspoon pepper black
• 0.3 cup cilantro leaves fresh chopped
• 1 teaspoons jalapeno fresh finely chopped
• 2 tablespoons juice of lime fresh
• 1  navel oranges 
• 3 tablespoons olive oil extra virgin extra-virgin
• 1 teaspoon salt 
• 1.5 pounds scallops ( 20)
• 2 tablespoons shallots thinly sliced

Equipment

• bowl
• knife
• grill
• skewers
• grill pan

Directions

1. 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.
2. Prepare grill for direct-heat cooking over high heat.
3. Oil grill rack, then grill scallops, covered only if using a gas grill, turning over once, until just cooked through, about 5 minutes.
4. Transfer to a plate and cool slightly.
5. 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.
6. 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.
7. ·If you're making the entire menu and using a charcoal grill, the coals will need to be replenished before you grill the steaks and peppers. Instead of grilling the scallops, you can cook them in a hot lightly oiled well-seasoned ridged grill pan, uncovered.·Cooked scallops can be marinated up to 3 hours.