Ingredients
680 g scallops
1 tbsp rice bran oil
1 tsp curry powder
SIDS SALT & PEPPER to taste
1 pint red or yellow cherry tomatoes
1 pineapple, quartered lengthwise & sliced 5 mm thick
4 tbsp butter, melted
1 tsp grated peeled ginger
¼ cup roughly chopped coriander
Lime wedges
Directions
Preheat a grill to medium high and brush the grates with oil. Toss the scallops with the oil and curry powder in a large bowl then season with SIDS SALT & PEPPER to taste. Thread the scallops, cherry tomatoes and pineapple onto eight 30 cm skewers.
Combine the melted butter and ginger in a small bowl. Grill the kebabs, covered, turning once, until marked and cooked through, 5-7 minutes. Remove from the grill and brush with the ginger butter. Sprinkle with the coriander and serve with lime wedges.
