Ingredients

1 pound scallops
2 large green peppers
1 pint cherry tomatoes
1/3 C. lemon juice
3 Tbsp. honey
3 Tbsp. mustard, prepared
2 Tbsp. vegetable oil
1-1/2 tsp. curry powder, or to taste

Cooking Instructions

Cut large scallops in half. Cut green peppers into 1-inch squares. Alternate scallops, tomatoes, and green peppers on 20 skewers or round toothpicks, 3 inches long. Place kabobs in lightly oiled broiler pan. Combine sauce ingredients in a bowl. Brush kabobs about 4 inches from source of heat for 2 to 3 minutes. Turn carefully and brush with sauce. Broil about 1 to 2 minutes longer, basting again.
 
 
"All flesh is not the same flesh, but there is one flesh of men, and another flesh of beasts, and another flesh of birds, and another of fish." (1Corinthians 15:39)