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Aussie Prawn and Scallop Skewers BBQ recipe

The tangy mango sauce makes an irresistible addition to this Australian seafood celebration. You can find mango chutney in gourmet markets and speciality stores.

1/2 cup mango chutney
1/2 cup orange juice
1/4 cup sweet and tangy barbecue sauce
8 pineapple chunks, each about 1-inch square
12 large prawns, peeled and de-veined
12 large sea scallops
8 cherry tomatoes
8 pearl onions, blanched and peeled

In a food processor or blender purée chutney, orange juice, and barbecue sauce until 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 centre of cooking grate. Grill 6 to 8 minutes or until prawns are pink and scallops are opaque, turning and brushing liberally with sauce again halfway through grilling time. Serve with remaining sauce for dipping.

Makes 4 servings.

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