SCALLOPS AND MANGO KEBABS

Ingredients:
500g scallops
250g bacon rashers
2-3 large mangoes
mango sauce (see recipe for Mango Sauce 3)
6 bamboo skewers

Method:
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.

Evelyn Casalegno

DATE: March 1988

* * * * * * * * * * * * *