Sweet and Sour Scallop Kebabs

1 lb sea scallops

2 tbsp honey

2 tbsp cooking oil

1 tbsp Dijon mustard

2 tsp Worcestershire sauce

1 cup fresh or canned pineapple chunks

1 medium green bell pepper, cut into 16 pieces

Place scallops in a resealable plastic bag. Combine honey,

oil, mustard, and Worcestershire sauce. Set aside 1 tbsp of

mixture in the refrigerator. Pour remaining honey mixture over

scallops. Seal bag and refrigerate 30 minutes.

Preheat grill to medium. Drain scallops; discard marinade.

Alternately thread scallops, pineapple and green pepper onto 8

metal skewers. Grill for 5-8 minutes, turning once, or until scallops

are opaque. Brush with reserved honey mixture just before

removing from grill. Serves 4