A short while back I ran a reader survey and you all delivered with lots of great feedback regarding the types of posts you’d like to see. Fashion and lifestyle topics seemed to dominate. One reader was specifically interested in quick, healthy dinner recipes so, my friend, this post is for you!
My mom found this recipe for Aussie Prawn and Scallop Skewers in the book A Vintage Murder, one of those paperback mysteries that also features recipes. Anyway, she asked that I make it for her birthday this year and we all fell in love with the delicious and simple to make sauce!
I made the recipe again last night and can easily see us having this once every other week or so throughout the summer. If seafood isn’t your thing, the sauce also pairs well with chicken and pork.
We had a relatively heavy eating weekend so kept the meal light by pairing it with rainbow slaw and a pineapple wedge. If you wanted to fill it out a bit more, rice pilaf or Hawaiian style rolls would make good pairings.
Summer Sauce Recipe
- 1/2 cup mango chutney (I used Stonewall Kitchen mango chutney)
- 1/2 cup orange juice
- 1/4 cup sweet and tangy barbecue sauce (I used Sweet Baby Ray’s sweet & spicy)
For each 12 inch skewer, we used 3 prawn, 3 scallops, 2 pineapple chunks, 2 cherry tomatoes and 2 pearl onions (peeled and blanched) and we threaded in the following order: pineapple, prawn, scallop, tomato, onion, prawn, scallop, tomato, onion, prawn, scallop, pineapple. Have fun mixing it up with your own favorites!