INGREDIENTS/PREPARATION/COOKING PROCESS/COMPLIMENTS/GARNISH PLACE IN PROPER TIME
Cut shark meat into 2 inch chunks approximately 2 oz each.
In a bowl combine, shark chunks, scallops, bbq seasoning, cilantro, sage and orange juice. Mix gently to coat and let stand for 15 minutes.
Meanwhile in a small saucepot melt the butter over medium high heat. Add the shallots and garlic and sauté for 2 to 3 minutes until tender. Add the brown sugar, honey and Jack Daniels and bring to a boil. Reduce heat too low and simmer for 10 minutes. Remove from heat and let cool slightly.
Wrap each scallop and each chunk of shark meat with a slice of partially cooked bacon and skewer alternating scallop and shark onto metal or bamboo skewers. Two of each per skewer.
Grill for 4 to 5 minutes per side until just cooked through basting with reserved Jack Daniels sauce.