250g bacon rashers
2-3 large mangoes
mango sauce (see recipe for Mango Sauce 3)
6 bamboo skewers
Trim scallops, removing any beard. Cut rind from bacon rashers and stretch with back of a knife.
Spread bacon with mango sauce and cut each rasher into 2 or 3 pieces, depending on size. Peel mango and cut into chunks. Thread onto skewer alternatively with scallops wrapped in bacon. Refrigerate till ready to use.
Barbeque or cook under a preheated griller for about five minutes turning once. The scallops should be moist and cooked to perfection when the bacon is crisp.
DATE: March 1988
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