Instructions: Thread scallops and shrimp onto 4 long skewers. Clean and oil the grill, and light it. Drain pineapple chunks, placing juice (about 3/4 cup) in a medium saucepan. Add orange juice to the saucepan and simmer until juices are reduced by half (about 10 minutes). Whisk in butter, ginger, and salt and pepper and set aside. Thread pineapple chunks and pepper chunks onto 4 skewers, alternating colors if desired.

Grill scallops and shrimp on the grill, uncovered, for 8 to 10 minutes, turning once. Brush with some sauce during last 2 minutes of cooking. Grill pineapple and peppers during the last 5 minutes of cooking, turning once and brushing with some sauce during last 2 minutes of cooking. Drizzle as desired with remaining sauce to serve.

Makes 4 servings.

NOTES : Serve over rice or pasta, accompanied by a green salad.

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