SKEWERED SCALLOPS

By jarren

Ingredients

• 1 lb scallops
• 1 20 oz can chunk-style pineapple
• 1/4 cup butter, melted
• 2 tbsp finely chopped chutney
• 1/2 tsp curry powder

Preparation

Step 1

If scallops are large, cut into quarters, set aside. Drain pineapple, reserving 2 tbsp juice. Cut pineapple in half; set aside. Preheat broiler or barbecue grill if necessary. Place oven shelf 5 to 8 inches from heating element. Place a rack in a 15 x 15 broiler pan, set aside. Thread pineapple pieces and scallop pieces alternately on eighteen to twenty-two 4 or 6 inch bamboo skewers.

Arrange skewered pieces on rack in broiler pan or on barbecue grill rack; set aside. In a small bowl, combine reserved pineapple juice and butter, chutney and curry powder. Brush skewered pineapple and scallops with sauce. Broil 3 to 4 minutes until scallops are firm, serve hot.