- 4 Callisons Indian Mango Curry Seasoned Skewers
- 1/2 cup white wine
- 8 green onions, white ends cut into 3-inch lengths (save green tops for garnish)
- 12 large sea scallops
- 1 mango, cut into 1 1/2-inch chunks
- 1 tablespoon salad oil
- Salt and black pepper to taste
- Sweet Chili Soy Sauce
- 2 tablespoons Thai sweet chili sauce
- 1 tablespoon fresh lime juice
- 1 tablespoon soy sauce
- Garnish
- 1 fresh lime, cut into wedges
- Soak skewers in white wine for 10 to 15 minutes.
- Trim white end of green onion to 3-inch lengths. Cut the remaining green part into thin slivers for garnish if desired.
- Thread onto a skewer in the following order: scallop-white part of green onion-mango, using 1 piece of each. Repeat 1 more time and then add 1 more scallop to secure the mango. Repeat with remaining skewers. Let sit for 10 to 20 minutes in refrigerator.
- Lightly brush skewers on each side with salad oil and season to taste with salt and pepper.
- Place on a preheated medium-high grill and cook until scallops are just cooked, about 3 to 4 minutes per side.
- Garnish with green onion slivers and lime wedges.