Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2  cup           olive oil
     1/2  cup           apricot preserves
   2      tablespoons   Dijon mustard
   2      tablespoons   curry powder
   2      tablespoons   garlic -- minced
   2      tablespoons   cilantro -- chopped
   4      teaspoons     jalapeno chili -- minced
                        seeded
  16      large         shrimp; peeled -- deveined, tails
                        -- left intact
  12                    sea scallops
   4                    bamboo skewers -- soaked in
  30                    minutes

Preparation:

Combine first seven ingredients in medium bowl. Add shrimp and scallops, toss to coat. Cover and refrigerate at least 30 minutes and up to 1 hour, tossing occasionally. Prepare barbecue. Skewer 4 shrimp and 3 scallops alternately on each skewer. Grill until shrimp are just cooked through and scallops are opaque, brushing frequently with marinade, about 3 minutes per side. Bring remaining marinade to simmer in small saucepan. Serve on skewers, passing marinade separately. Source: Bon Appetit, Barbecue Special Edition, 1993