Pineapple Mango Tango Scallops Skewers - cooking recipe

Ingredients

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

Preparation

Pre-heat grill to medium high, and place grate at least 4 inches above fire.
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.
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.
Thread four scallops per skewer with the remaining mango (cut into 1/2-inch pieces), pineapple and pepper, alternating evenly.
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.