Grilled Scallop Kabobs

1/3 cup Honey Dijon Mustard – French’s is very good with this –
1/4 cup orange marmalade
1 cup canned pineapple cubes or chunks
12 scallops – cut in half crosswise
12 strips uncooked bacon – cut in half

Soak 12 – 6 inch bamboo skewers in water for at least 15 minutes. Combine mustard and marmalade in small bowl. Set aside 1/2 cup of this mixture to serve with cooked kabobs.

Wrap 1 pineapple chunk and 1 scallop half together with bacon and thread through on bamboo skewer. Repeat this until the skewers are filled. Put two or three wrapped kabobs on each skewer. Spray grill grid with oil. Place skewers on grill, and cook over medium heat for about 6 minutes. Turn often while cooking and brush with mustard and marmalade mixture. Serve hot with remaining mixture that you set aside. Makes 8 to 12 skewers.

Grilled Mussels in Beer and Garlic

Prep time 10 minutes
Cook time about 10 minutes

2 lbs mussels, scrubbed, beards removed
4 cloves garlic, minced
1 tsp kosher salt
1/4 teas crushed red pepper flates
3 tbsp finally chopped fresh parsley
1 12 oz bottle light beer or 1 1/2 cups vegetable broth + 1 tsp hot sauce

Preheat grill to medium (300-350 degrees F). Divide mussels among 4 large sheets of heavy-duty foil. Pull the ends of the foil up; crimp the edges and sides to enclose the juices. In a bowl stir together the beer or broth, hot sauce, garlic, salt and red pepper flakes. Pour sauce over mussels. Place foil pouches with mussels on grill, and cook covered for 5 to 6 minutes until mussels begin to open and turn opaque. Transfer grilled mussels and juices to a serving platter or bowl. Discard any mussels that did not open. Sprinkle parsley over mussels and serve. Serves 4.

Courtesy of Safeway – they handed a version of this recipe out in the store.