Scallops and Mango Skewers

• scallops
• 1-inch chunks of mango
• chunks of red bell pepper
• wedges of red onion
• vegetable oil
• salt and pepper
• chopped cilantro and lime wedges

1. Heat a charcoal or gas grill until very hot.
2. Rub the grill grate with a little oil and put it 3 or 4 inches from the heat.
3. Thread the scallops (through their equators) onto metal or soaked wooden skewers, alternating them with 1-inch chunks of mango, chunks of red bell pepper, and wedges of red onion.
4. Brush with vegetable oil, sprinkle with salt and pepper, and grill until theyre brown on the bottom and release easily from the grill, 2 to 3 minutes.
5. Turn and brown on the other side; total cooking time should be 3 to 5 minutes; take the scallops off the grill before the interior becomes totally opaque.
6. Garnish: chopped cilantro and lime wedges.

mango, red bell pepper, red onion, vegetable oil, salt, cilantro

Taken from cooking.nytimes.com/recipes/1014823 (may not work)