HONEYED SCALLOPS WITH TROPICAL FRUIT SALSA

INGREDIENTS

• 500g scallops
• 1/3 cup honey
• 2 teaspoons chili sauce
• 1/2 cup dry white wine
• 1 teaspoon grated fresh ginger
• 250g farfalle pasta
• 3 teaspoons cornflour
• 1 tablespoon water

TROPICAL FRUIT SALSA

• 1 ½  cups ( 280g ) chopped fresh pineapple
• 1 cup ( 220g ) chopped fresh mango
• 1 tablespoon chopped fresh mint

HONEYED SCALLOPS WITH TROPICAL FRUIT SALSA METHOD:

Thread scallops onto small skewers and place them in a shallow glass dish. Pour combined honey, sauce, wine, and ginger over kebabs; cover, and refrigerate for several hours. Drain kebabs, and reserve marinade.

Just before serving, grill or barbecue kebabs until scallops are just tender. Boil the pasta until just tender, uncovered, in a large pot of boiling water; drain and keep warm.

Combine blended cornflour and water with reserved marinade in a pan, and stir over heat until mixture boils and thickens. Serve kebabs on pasta with thickened marinade, and serve with tropical fruit salsa.

Tropical Fruit Salsa: Combine all ingredients in a bowl; mix gently.

Serves 4.

Note: The recipe can be prepared a day ahead.

Storage: Covered, in refrigerator.

Freeze: Not suitable.

Microwave: Pasta suitable.

Also Read: FRESH TUNA CHUNKS IN HOT CHILLI DRESSING