Servings: 4
Ingredients
- 1/2 c. mango chutney
- 1/2 c. orange juice
- 1/4 c. sweet and tangy barbecue sauce
- 8 x pineapple chunks each abt 1" square
- 12 lrg prawns peeled, deveined
- 12 lrg sea scallops
- 8 x cherry tomatoes
- 8 x pearl onions blanched, peeled
Directions
- In a food processor or possibly blender puree chutney, orange juice, and barbecue sauce till smooth.
- 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 min or possibly till prawns are pink and scallops are opaque, turning and brushing liberally with sauce again halfway through grilling time. Serve with remaining sauce for dipping.
- This recipe yields 4 servings.
- Wine Recommendation: A Semillon-Chardonnay blend from Australia will accommodate this citrusy sauce just brilliantly.
- Beer Recommendation: How to dance around the seafood and still tango with the mango Just say "ale." A yeasty Hefe-Weizen will do wonderfully.
- Comments: The tangy mango sauce makes an irresistible addition to this Australian seafood celebration. You can find mango chutney in gourmet markets and specialty stores.
Toolbox
Add the recipe to which day?
Adding to Planner
Languages
Nutrition Facts
Amount Per Serving | %DV |
---|---|
Serving Size 1375g | |
Recipe makes 4 servings | |
Calories 676 | |
Calories from Fat 23 | 3% |
Total Fat 2.64g | 3% |
Saturated Fat 0.35g | 1% |
Trans Fat 0.0g | |
Cholesterol 62mg | 21% |
Sodium 199mg | 8% |
Potassium 1953mg | 56% |
Total Carbs 149.57g | 40% |
Dietary Fiber 17.7g | 59% |
Sugars 104.89g | 70% |
Protein 27.74g | 44% |
Advertisement
Advertisement