The sun is finally shining after several days of rain here in San Diego. This reminded me of the perfect time for some skewers and relaxing outside with some great company. This recipe is from A Vintage Murder part of the Wine Lover's Mystery Series. All my Wine Lover's Books have great recipes, and Happy Hour also has great food and wine pairings.
½ cup mango chutney
½ cup sweet and tangy barbecue sauce
8 pineapple chunks, each about 1” square
12 large prawns, peeled and deveined
12 large sea scallops
8 cherry tomatoes
8 pearl onions blanched, peeled
In a food processor or blender purée chutney, orange juice, and barbecue sauce until smooth.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.
Serves 4.
Comments
Just dropped in to tell you that I love your blog and your posts; you are really creative. Also, when you get a chance, check out my post about my experiences at the Blogger Convention in New York. ivan@ivanking.com