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Ingredientes
- 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
Direcciones
- 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.
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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% |
