Hawaiian Grilled Scallop Kabobs
|Sea scallops||1 Pound|
|Lemon juice||1⁄4 Cup (4 tbs)|
|Tamari sauce/Soy sauce||2 Tablespoon|
|Pineapple juice||2 Tablespoon|
|Sunflower oil||1⁄2 Tablespoon|
|Sweet red pepper||1 , cut into 1 1/4-inch squares|
|Green pepper||1 , cut into 1 1/4-inch squares|
|Cubed pineapple||1 Cup (16 tbs)|
Place the scallops in a shallow 8 X 8-inch baking dish.
Combine the lemon juice, tamari, pineapple juice, and oil in a small bowl and pour over the scallops.
Refrigerate for several hours or overnight.
Cut the stems off the mushrooms close to the caps.
Steam the mushrooms and peppers for 2 minutes.
Rinse under cold water until cooled.
To prepare the kabobs, place the mushrooms, peppers, pineapple, and scallops alternately on metal skewers.
Set over a grill or under the broiler until the scallops are opaque and firm throughout, 3 to 5 minutes.
Do not overcook.