Scallop Kabob With Chutney Glazeasian, grilling recipes, kabobs 1/2 cup orange juice 1/2 cup Major Grey's chutney 12 sea scallops 6 large pineapple cubes 6 red pepper cubes or slices 2 metal or wood skewers* * if using bamboo skewers, soak them in water for 20 minutes just before grilling. 1. In a small non-metallic bowl, mix orange juice and chutney. Skewer the scallops, pineapple and red pepper in an alternating pattern and glaze with chutney-orange mixture. 2. Place the kabobs on a fine wire-mesh screen on the grill, and, basting frequently, cook for three minutes per side, or until the scallops are cooked through and grill marks start to appear. Cook's Notes: Pineapple and red pepper can be bought pre-cut from the salad bar at your market. This delicious kabob recipe is quick, easy and perfect to prepare on a hot, busy day with couscous or rice and a tossed green salad. Serving: 2 Prep Time: 15 minutes Cook Time: 6 minutes Total Time: 21 minutes |
