Scallops En Brochette
|Scallops||1 Pound (About 1-Inch Diameter, Fresh Or Frozen)|
|Italian salad dressing||1⁄4 Cup (4 tbs)|
|Dry white wine||1⁄4 Cup (4 tbs)|
|Whole mushrooms||12 Small|
|Bacon slices||3 , quartered crosswise|
|Green pepper||1 Cup (16 tbs), cut in 1-inch squares (1 Large Piece)|
|Lemon||1 , cut into wedges|
Thaw scallops, if frozen.
Cut up large pieces.
In bowl, combine salad dressing and wine.
Place scallops and mushrooms in dressing mixture.
Marinate overnight in refrigerator.
Drain, reserving marinade.
Lay bacon pieces between paper toweling in 12 x7 1/2 x 2-inch baking dish.
Cook at HIGH for 2 minutes till partially cooked.
Remove and discard paper toweling.
Wrap mushrooms in bacon pieces.
On bamboo skewers, alternate scallops, bacon-wrapped mushrooms, green pepper, and lemon wedges.
Place in same 12 x 7 1/2 x 2-inch dish.
Brush with marinade.
Cook, covered, at MEDIUM HIGH (7) for 3 to 4 minutes.
Baste with marinade.
Turn ka-bobs over and rearrange.
Add tomato to end of each skewer.
Cook, covered, at MEDIUM HIGH (7) for 3 to 4 minutes or till done.