Instructions: Combine marmalade, green onion, soy sauce, red pepper and garlic in a resealable plastic bag; seal and shake vigorously. Add scallops; seal and marinate in refrigerator 20 minutes. Remove scallops from bag, reserving marinade. Thread 4 scallops, 2 figs and 2 lemon quarters alternately onto each of 4 (12-inch) skewers.

Preheat grill. Coat grill rack with oil. Place kebabs on grill rack; cook 6 minutes or until scallops are done, turning and basting with reserved marinade.

Makes 2 servings.

You can make the marinade a day ahead or assign that task to your guest while you prepare the Curried Couscous. The couscous doesnt need to be served hot, but the kebabs do, so grill them last.

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