Recipe

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• 24 large sea scallops
• 2 large mangoes, peeled and seeded
• 2 cups fresh pineapple, cut into 1-inch chunks
• 1 tsp sesame oil
• 1 largelime, juice and zest anjou pear
• 1 tsp lemon-pepper seasoning
• 2 tbsp fresh lemon juice
• 1 tbsp sugar
• 2 medium red peppers, cut into 1-inch pieces (green , orange or yellow would also work!)

• 1 Pre-heat grill to medium high, and place grate at least 4 inches above fire.
• 2 In food processor, combine 1 mango, 1 C pineapple, sesame oil, lime juice and zest and lemon pepper. Process until smooth, and set aside in small bowl.
• 3 Combine lemon juice and sugar in a large bowl and stir until dissolved. Add scallops and toss to coat. Cover and refrigerate for at least 15 minutes.
• 4 Thread four scallops per skewer with the remaining mango (cut into 1/2-inch pieces), pineapple and pepper, alternating evenly.
• 5 Grill about four minutes on each side, until scallops turn opaque and have a bit of char to them. Transfer to a platter or individual plates and drizzle with sauce.