Grilled Scallop Kabobs

October 4, 2010

1/3 cup Honey Dijon Mustard – French’s is very good with this –
1/4 cup orange marmalade
1 cup canned pineapple cubes or chunks
12 scallops – cut in half crosswise
12 strips uncooked bacon – cut in half

Soak 12 – 6 inch bamboo skewers in water for at least 15 minutes. Combine mustard and marmalade in small bowl. Set aside 1/2 cup of this mixture to serve with cooked kabobs.

Wrap 1 pineapple chunk and 1 scallop half together with bacon and thread through on bamboo skewer. Repeat this until the skewers are filled. Put two or three wrapped kabobs on each skewer. Spray grill grid with oil. Place skewers on grill, and cook over medium heat for about 6 minutes. Turn often while cooking and brush with mustard and marmalade mixture. Serve hot with remaining mixture that you set aside. Makes 8 to 12 skewers.

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