Aussie Prawn And Scallop Skewers
By á-170456
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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