1 1/2 to 2 lb. sea scallops (about 24 pieces)
1 sweet red pepper, cut into bite-size squares
1 sweet green pepper, cut into bite-size squares
1/2 c. orange juice
1/4 c. chopped scallions including green parts
2 tbsp. unsalted butter
Salt and freshly ground pepper as desired
1 sm. ripe tomato, peeled, seeded and diced (about 1/4 c.)
4 tsp. olive oil
2 tbsp. chopped fresh coriander or parsley
Prepare a charcoal fire and allow coals to burn until ash gray. Set grill 4 to 6 inches above coals. Place 6 pieces of scallop on each skewer, alternating with pieces of red and green pepper. Keep cold until ready to grill.
In small saucepan, combine orange juice and scallions. Reduce by half over grill or on top of stove. Add butter, tomatoes, salt and pepper. Keep warm while cooking brochettes.
Brush brochettes on all sides with oil, and place on hot grill. Cook until done, turning occasionally. Place brochettes on serving plates, pour over sauce, and garnish with coriander or parsley.
Makes 4 servings.
