Skewered Scallops With Apricot Curry Glaze

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3 Tbsp. olive oil

3 Tbs. apricot preserves

1-1/2 Tbsp. white wine vinegar

2-1/2 tsp. Dijon mustard

2-1/4 tsp.curry powder

1-1/4 tsp. minced garlic

Salt, to taste

16 dry pack jumbo scallops

2 (10 inch) bamboo skewers

1 bunch cilantro, chopped

2 lemon wedges

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