Friday, May 20, 2011
Aussie Prawn and Scallop Skewers with Rosemount Diamond Chardonnay
½ cup sweet and tangy barbecue sauce
8 pineapple chunks, each about 1” square
12 large prawns, peeled and deveined
8 cherry tomatoes
8 pearl onions blanched, peeled
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.
The tangy mango sauce makes an irresistible addition to this Australian seafood celebration. You
can find mango chutney in gourmet markets and specialty stores.