Motu Picnic Kabobs
"Motu means "little island". 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!"
- Ready In:
- 45mins
- Serves:
- Units:
Nutrition Information
5
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ingredients
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Glaze
- 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
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Kabobs
- 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
- Prep your outdoor grill and heat to about medium-high.
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Glaze:
- In a saucepan over medium-low heat, whisk the ingredients together. Simmer until it reduces by half.
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To Assemble Kabobs:
- 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.
- 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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RECIPE MADE WITH LOVE BY
@LifeIsGood
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@LifeIsGood
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Excellent! I did alter recipe, omitting the orange marmalade. We will make again. it's a KEEPER.
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I used what I had on hand, so I altered the recipe a bit. I subbed lime juice for the pineapple juice, lemon zest for the orange zest, used 1/8 cup of regular soy sauce, mirin instead of sherry, and pineapple/mango marmalade for the orange marmalade. I also put three pieces of each vegetable/fruit on each skewer with one group of each on each end of the skewer an one bunch in between the two scallops. I used canned pineapple and put some of the juice in the glaze along with two pieces of bacon that were left over. This is a fun versatile recipe that could be made to suit almost anyone's taste. Thank you LifeIsGood for such a unique addition to our 4th of July barbecue!
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I used what I had on hand, so I altered the recipe a bit. I subbed lime juice for the pineapple juice, lemon zest for the orange zest, used 1/8 cup of regular soy sauce, mirin instead of sherry, and pineapple/mango marmalade for the orange marmalade. I also put three pieces of each vegetable/fruit on each skewer with one group of each on each end of the skewer an one bunch in between the two scallops. I used canned pineapple and put some of the juice in the glaze along with two pieces of bacon that were left over. This is a fun versatile recipe that could be made to suit almost anyone's taste. Thank you LifeIsGood for such a unique addition to our 4th of July barbecue!
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MMMMM, these were really good! I did not put pepper on because we don't really like it but they were still wonderful. They left quite the mess on hubby's grill but the taste was worth it. Made for ZWT for the Golden Gourmets
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Yum-eeeeeeeeeeeeeeeeee! We loved these. I made the glaze using apricot preserves, because that's what I had on hand. I also squeezed the remainder of my mango into the glaze. Everything about these was awesome! Made for ZWT7
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