A delightful recipe for tropical-inspired skewers, perfect for a summer barbecue.
Preheat your grill to medium-high heat.
Ensure the grill is clean and well-oiled to prevent sticking.
In a saucepan, combine the soy sauce, Worcestershire sauce, dry sherry, orange zest, orange marmalade, honey, and lime juice. Simmer over medium-low heat until reduced by half.
Stir the glaze frequently to prevent it from burning.
Cut the red onion, mango, red bell pepper, and pineapple into bite-sized chunks.
Aim for uniform sizes to ensure even cooking.
Wrap each scallop with a slice of bacon. Thread onto skewers, alternating with the prepared vegetables and fruits.
Leave a small gap between items on the skewer for even heat distribution.
Place the skewers on the grill and brush with the glaze. Cook for 2 minutes, then rotate and reglaze. Repeat until the scallops are cooked through.
Keep a close eye on the skewers to avoid overcooking.
Serve the skewers hot, garnished with additional lime wedges if desired.
Serve immediately for the best flavor and texture.
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