Curried Scallop Kabobs

Ingredients

• 1 pound fresh or frozen scallops
• 1/4 cup soy sauce
• 2 tablespoons cooking oil
• 2 tablespoons honey
• 2 tablespoons vinegar
• 1 teaspoon toasted sesame seed
• 1 teaspoon curry powder
• 1/4 teaspoon pepper
• 1 green pepper, cut into 1-inch squares
• one small pineapple
• 2 plums

Instructions

1. Thaw scallops, if frozen. Halve any large scallops. Place scallops in a plastic bag. Set bag into a bowl. For marinade, combine 1/4 cup soy sauce, 2 tablespoons cooking oil, 2 tablespoons honey, 2 tablespoons vinegar, 1 teaspoon toasted sesame seed, 1 teaspoon curry powder, and 1/4 teaspoon pepper; add to bag. Seal bag; marinate at room temperature 15 minutes, turning bag occasionally.
2. Meanwhile, cut 1 green pepper into 1-inch squares. Cook in boiling water 1 minute; drain. Drain scallops; reserve marinade. Quarter and slice one small pineapple. Slice one quarter. (Reserve remaining pineapple for another use.) Pit and quarter 2 plums.
3. Using eight 10-inch skewers, alternately thread fruit, scallops, and green pepper, leaving about 1/4 inch between pieces. Place on greased unheated rack of broiler pan. Brush with marinade. Broil 4 inches from heat 8 to 10 minutes or till scallops are opaque, turning and brushing often with marinade.