- This recipe makes 4 servings
20 pieces fresh 1 inch pineapple triangles
20 thin lemon slices
8 cherry tomatoes
1 cup maple syrup
½ cup melted butter
½ cup crushed chili flakes
1 teaspoon coarse sea salt
Assemble your Kabobs on 12 inch metal skewers. If you don't have access to any, use bamboo skewers but make sure you soak them in water for at least 15 minutes prior to assembling your Kabobs.
Assemble, cherry tomato,scallop, lemon slice, pineapple, scallop, lemon, pineapple, etc until 6 scallops are on the skewer. End with cherry tomato.
The Kabobs will have 2 cherry tomatoes; five slices of lemons, half wrapped around the five pineapple wedge and 6 six scallops.
Maple Glaze: mix maple, butter and chili pepper flakes 30 minutes prior to using. Lightly baste your Kabobs with the maple glaze while your BBQ warms up to medium heat.
Next step is to cook the Kabobs for 6 - 8 minutes depending on the size of your scallops. Ensure your guests are ready to eat prior to starting to cook so the scallops can be served immediately. Continue to baste the Kabobs while they cook until they are nicely glazed. Garnish with the sea salt when you serve.