20 scallops
6 slices bacon
8 whole kumquats
12 slices ginger-flavored pickles (green)
12 pineapple chunks

Cut slices of bacon in half. Wrap 12 scallops with 1/2 slice bacon. Stuff remaining 8 scallops into whole kumquats from which the centers have been removed. Place 3 bacon-wrapped scallops, 2 stuffed kumquats, 3 ginger pickles, and 3 pineapple chunks on 4 (10 inch) skewers.

Grill brochettes upright in a half coconut filled with a sweet-sour sauce. Flame brochettes with cognac when served. May be served on fried or steamed white rice. Pour sweet-sour sauce on brochettes and rice. 2 servings.