Aussie Prawn and Scallop Skewers with Rosemount Diamond Chardonnay

The sun is finally shining after several days of rain here in San Diego.  This reminded me of the perfect time for some skewers and relaxing outside with some great company.  This recipe is from A Vintage Murder part of the Wine Lover's Mystery Series.  All my Wine Lover's Books have great recipes, and Happy Hour also has great food and wine pairings.
 ½ cup mango chutney
½ cup orange juice

½ cup sweet and tangy barbecue sauce

8 pineapple chunks, each about 1" square

12 large prawns, peeled and deveined

12 large sea scallops
8 cherry tomatoes

8 pearl onions blanched, 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 center 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.

The tangy mango sauce makes an irresistible addition to this Australian seafood celebration. You

can find mango chutney in gourmet markets and specialty stores.

Serves 4.