Ingredients:

• 270 grams of scallops (frozen or fresh) – about 12-14 scallops depending on size
• 5 fresh ripe apricots (not to soft)
• 3 medium vine tomatoes

Marinade:

• 4 TBSP of your favorite BBQ Sauce
• juice of 1 lime
• handful of fresh cilantro and mint leaves – chopped
• ½ shallot finely chopped
• ½ finely chopped lemongrass
• 1 thumbnail-sized piece of fresh ginger finely grated
• ½ clove of garlic finely chopped
• 3 drops of Worcestershire sauce
• 1 pickled pepperoni or jalapeno finely chopped – the amount depends on how spicy you like it
• 3 pinches of your favorite rub, curry, magic dust or spice mixture
• 1 TBSP of sweet chili sauce
• 1 TBSP of vegetable oil
• optional additional drops of Tabasco

Putting it all together:

- Mix the marinade ingredients together in a bowl large enough to hold the marinade and the kebab solids.

- Wash the scallops in very cold water and pat dry; add them to the marinade.

- Wash and cut the tomatoes into 8 cubed parts, remove the stems. Add to marinade.

- Wash and cut the apricots in half, remove the pits and add to the marinade.
Reserve the pits to use them in the bulgur for flavor.

- Mix everthing carefully to coat and let it sit in the marinade until ready for grilling, about 20 minutes.

- Preheat the grill to hot.

- Just before grilling, string up or skewer the scallops, apricot halves and tomato cubes.

- Strain the remaining marinade through a sieve into a bowl pressing on the solids to gather all the juices.
Discard the solids.

- Baste the kebabs with this juice just before grilling if they seem dry, then pour the rest into your serving
bowl and set aside. You will be putting the grilled kebabs pieces into this sauce when serving.

- When bulgur is ready, grill about 4-5 minutes on each side turning carefully halfway through.
Take care that  the scallops are done but not overcooked or they will be tough.

- Remove ingredients from the skewers and put them into the reserved sauce.
Mix carefully mix and serve with the bulgur.