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Aussie Prawn And Scallop Skewers

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Ingredients

  • 1/2 cup mango chutney
  • 1/2 cup orange juice
  • 1/4 cup sweet and tangy barbecue sauce
  • 8 pineapple chunks each abt 1" square
  • 12 large prawns peeled, deveined
  • 12 large sea scallops
  • 8 cherry tomatoes
  • 8 pearl onions blanched, peeled

Details

Servings 4

Preparation

Step 1

In a food processor or blender purée chutney, orange juice, and barbecue sauce until smooth.

Thread four 12-inch skewers in the following order; pineapple, prawn, scallop, tomato, onion, prawn, scallop, tomato, onion, prawn, scallop, pineapple.

Brush skewers liberally with sauce and place in center of cooking grate. Grill 6 to 8 minutes or until prawns are pink and scallops are opaque, turning and brushing liberally with sauce again halfway through grilling time. Serve with remaining sauce for dipping.

This recipe yields 4 servings.

Wine Recommendation: A Semillon-Chardonnay blend from Australia will accommodate this citrusy sauce just brilliantly.

Beer Recommendation: How to dance around the seafood and still tango with the mango? Just say "ale." A yeasty Hefe-Weizen will do wonderfully.

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