Preparation / Directions:
* 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 minute