Scallop Kabob With Chutney Glaze

Course : Grilling
Serves: 3
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1/2 cup orange juice
1/2 cup Major Greys chutney
12 medium sea scallops
6 large pineapple cubes
6 medium red pepper cubes or slices
2 skewers metal or wood skewers*

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

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