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Raspberry Scallop And Melon Kabobs

fruits, bbq, shellfish

1/2 each cantaloupe and honeydew melon
1 cup raspberries
1 tablespoon wine vinegar
1 tablespoon vegetable oil
1 teaspoon granulated sugar
1/2 teaspoon dried basil; or
1 tablespoon chopped fresh basil
1/4 teaspoon (each) salt and pepper
24 fresh sea scallops (about 1 1/4 lb)
----Parsley Rice----
1 3/4 cups chicken stock or water
1 cup brown rice
1/3 cup chopped fresh Italian parsley

Parsley Rice: In saucepan, bring stock and rice to boil. Cover and reduce heat to low; cook for 30 minutes or until rice is tender and liquid is evaporated. With fork, mix in parsley; keep warm. Meanwhile, remove rind from cantaloupe and honeydew melon halves. Cut each into twelve 2-inch pieces; set aside. Mash raspberries with fork; press through fine-mesh sieve into large bowl to remove seeds. Whisk in vinegar, oil, sugar, basil, salt and pepper; add scallops and turn to coat. Let marinate for 15 minutes. Onto each of 8 soaked wooden skewers, thread scallops. Onto each of another 4 skewers, thread melon pieces. Reserving marinade, place skewers on greased grill over high heat; brush scallops and melon with reserved marinade. Cook, turning once, for about 5 minutes or until scallops are opaque. Serve over rice, dividing scallops and melon pieces equally among plates.. Tips: Choose scallops of the same size for even cooking. For a brown rice with a nutty flavour that cooks in about 25 minutes, look for Uncle Ben's Wholegrain Brown Rice. Substitution: You can use large shrimp instead of scallops.

Contributor: Canadian Living Magazine, June, 2000

Yield: 4 servings

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