These delicious glazed kebabs call for scallops and shrimp. As a rule, scallops take just a little longer to cook than shrimp, so make sure to purchase jumbo shrimp for the recipe. That way, they will cook at the same rate, and you won’t be stuck with rubbery shrimp and perfectly cooked scallops.

MAKES 6 TO 8 KEBABS

INGREDIENTS

• 2 pounds (900 g) jumbo shrimp
• 1½ (680 g) pounds medium scallops
• 1 lemon, cut in half
• 6 to 8 skewers
• Oil

FOR SPICY PINEAPPLE GLAZE AND DIPPING SAUCE: 

• ¾ cup (180 g) crushed pineapple
• 2 tablespoons (28 ml) soy sauce
• 1 red chile, finely chopped
• 1 tablespoon (15 ml) lime juice
• 2 teaspoons honey
• ½ teaspoon white pepper

INSTRUCTIONS

MAKE THE SPICY PINEAPPLE GLAZE:

1. Place all the ingredients for the Spicy Pineapple Glaze into a medium saucepan and bring to a simmer. Stir often.
2. Reduce the heat to low and let the glaze simmer for 4 minutes or so until all the ingredients are well combined.
3. Remove from the heat and let cool for 10 minutes.
4. Divide the glaze in half. One half will be used as a glaze, and the other half will be stored in a separate container in the refrigerator to be served as a dipping sauce with the cooked kebabs.

PREPARE THE SHRIMP AND SCALLOPS:

1. Peel and devein the shrimp. Make sure to leave the tails on.
2. Rinse off with cold water and pat dry with paper towels.
3. Squirt lemon juice over the shrimp and scallops.
4. Let sit for 3 minutes.
5. Move to a flat surface and pat dry with paper towels.

PREHEAT AND OIL THE GRILL:

1. Preheat the grill for medium-high heat.
2. When the grill is ready, oil the grill grates right before putting on the kebabs.
3. Using long-handled tongs, dip some folded paper towels in a high smoke point cooking oil and wipe down the grill grates, making at least three good passes to create a nonstick surface.

ASSEMBLE THE KEBABS:

1. Thread the shrimp and scallops onto the skewers.
2. Brush lightly with oil.

GRILL THE KEBABS:

1. Place the kebabs onto the grill.
2. Turn after 1 to 2 minutes, baste with half of the Spicy Pineapple Glaze, cook for 1 to 2 minutes more, and then repeat the process.
3. Do this about 4 times until the kebabs are done.
4. The scallops are done once they reach an internal temperature of 130°F (54°C).
5. Once the shrimp and scallops are cooked through, remove the kebabs from the grill and place onto a clean platter.
6. Briefly reheat the reserved dipping sauce and either drizzle over the kebabs or serve on the side.