Grilled Jumbo Asparagus and Scallop Skewers with Orange-Chili Crisp

Ingredients

• 8 6-inch wooden skewers, soaked in water for 30 minutes
• ¾ cup neutral oil, such as grapeseed or canola, plus more for grilling
• 6 fresno chilies, or 3 thai chilis, seeded and finely chopped
• 2 medium shallots, finely chopped
• 6 large garlic cloves, finely chopped
• 2 Tbsp. sesame seeds
• ⅛ tsp. ground cinnamon
• Zest and juice of one orange, plus more for garnish
• 1 bunch Farm Direct Supply jumbo, grilling asparagus, ends trimmed, cut into 2-inch pieces
• 16 U-8 dry scallops, about 2 lbs, muscle attachments removed
• Kosher salt, to taste