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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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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! Ingredients:
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 |
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:
1. Prep your outdoor grill and heat to about medium-high.
2. Glaze:.
3. In a saucepan over medium-low heat, whisk the ingredients together. Simmer until it reduces by half.
4. To Assemble Kabobs:.
5. 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.
6. 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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