Motu Picnic Kabobs
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“Motu means "little island" in the Tahitian language. These bacon-wrapped scallop kabobs are so delicious. I love the glaze and all of veggies and fruit. From chef Keith Famie. I like to serve this over rice. Enjoy!”
Motu Picnic Kabobs
1 recipe photo
READY IN:45mins |
SERVES:4 |
UNITS:US |
|
Ingredients Nutrition
Glaze
- 1 cup pineapple juice
- 1⁄4 cup light soy sauce
- 1 tablespoon Worcestershire sauce
- 1 tablespoon dry sherry
- 1 tablespoon orange zest, chopped
- 1⁄2 cup orange marmalade
- 1⁄4 cup honey
- 1 lime, juice of
Kabobs
- 16 sea scallops
- 16 bacon, slices
- 8 wooden skewers, 8 inch each, soaked overnight in water
- 1 red onion, peeled and cut into 8 chunks
- 1 ripe mango, peeled, seeded, and cut into 8 pieces
- 1 red bell pepper, stem, ribs and seeds removed, and cut into 8 pieces
- 1⁄4 pineapple, rind removed, cored and cut into 8 pieces
- kosher salt & freshly ground black pepper, to taste
Directions
- Prep your outdoor grill and heat to about medium-high.
- Glaze:
- In a saucepan over medium-low heat, whisk the ingredients together. Simmer until it reduces by half.
- To Assemble Kabobs:
- Wrap each scallop with 1 piece of bacon. On each skewer, pierce a piece of red onion and push it to 1/2 inch form the bottom of the skewer. Pierce the scallop through the bacon and push it down to the red onion (leaving a little space). Pierce a chunk of mango, a piece of red pepper, one more bacon wrapped scallop and finally a chunk of pineapple. Season with salt and pepper, to taste. Continue until all 8 skewers are completed.
- Put the kabobs on the outdoor grill and brush with the glaze to coat completely. Cook for about 2 minutes, rotate the skewers and reglaze. Repeat this step two more times. Reglaze and and serve hot!
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Motu Picnic Kabobs