Makes 12 skewers
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Honey Dijon Mustard
cup orange marmalade
cup canned pineapple cubes (24 pieces)
sea scallops (8 ounces), cut in half crosswise
strips (6 ounces) uncooked turkey bacon, cut in half crosswise*
*Or substitute thinly-sliced regular bacon for turkey bacon.
Soak 12 (6-inch) bamboo skewers in hot water 20 minutes. Combine mustard and marmalade in small bowl. Reserve 1/2 cup mustard mixture for dipping sauce.
Hold 1 pineapple cube and 1 scallop half together. Wrap with 1 bacon strip. Thread onto skewer. Repeat with remaining pineapple, scallops and bacon.
Place skewers on oiled grid. Grill over medium heat 6 minutes, turning frequently and brushing with remaining mustard mixture. Serve hot with reserved dipping sauce.
Reckitt Benckiser Inc.
Nutrients per Serving
(2 skewers (made with turkey bacon) with about 1 tablespoon plus 1 teaspoon dipping sauce)
Calories from Fat
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