Grilled Scallops with Orange Ginger Glaze

I came up with this dish out of the sheer need for an alternative to the "usual" methods for scallops.

1. 1

   In a heavy sauce pan, add orange juice and ginger. Bring to a quick boil and lower heat to simmer.Continue cooking until the juice reduces to about 1/2. Add butter and remove from heat. Still in the butter.
   
   Prepare the grill.
   
   Drain off any liquid from the scallops. Dry on paper towels.
   
   Lay scallop flat and thread onto two skewers. 4-6 scallops should fit on each set of skewers.
   
   Brush a coating of olive oil onto the grate.
   
   You want the grate to be screaming hot to prevent the scallops from sticking while they sear.
   
   Flip the scallops to sear both sides.
   
   Begin bushing the glaze onto the scallops.
   
   When the 2nd side is seared,lower the heat to med.
   
   Flip them and glaze.
   
   Continue flipping and glazing until scallops start to crack on their sides and feel like a med-well done steak.
   
   Serve up on the skewers with steamed corn and tomato wedges for a light summer dinner.