Pineapple Scallop Kabobs
|Scallops||1 Pound (Use Fresh Or Frozen)|
|Canned pineapple chunks||13 1⁄2 Ounce, drained|
|Canned button mushrooms||4 Ounce, drained|
|Green pepper||1 , cut into 1 inch squares|
|Melted butter/Oil||1⁄4 Cup (4 tbs)|
|Lemon juice||1⁄4 Cup (4 tbs)|
|Chopped parsley||1⁄4 Cup (4 tbs)|
|Soy sauce||1⁄4 Cup (4 tbs)|
Thaw frozen scallops; rinse with cold water to remove any shell particles.
Place pineapple, mushrooms, green pepper, and scallops in bowl.
Combine butter, lemon juice, parsley, soy sauce, salt, and pepper; pour over scallop mixture.
Let stand 30 minutes; stir occasionally.
Fry bacon until cooked but not crisp; cut each slice in half.
Using long skewers, alternate scallops, pineapple, mushrooms, green pepper, and bacon until skewers are filled.
Cook about 4-inches from moderately hot coals or broiler 5 minutes.
Baste with sauce; turn.
Cook 5 to 7 minutes, until bacon is crisp.