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Scallop Kabob Appetizers

Microwaverina's picture
  Frozen scallops 12 Ounce (1 Package)
  Snipped parsley 2 Tablespoon
  Cooking oil 2 Tablespoon
  Lemon juice 2 Tablespoon
  Soy sauce 2 Tablespoon
  Salt 1⁄2 Teaspoon
  Pepper 1 Dash
  Bacon slices 12 , cut in thirds crosswise
  Canned whole mushrooms 6 Ounce, drained (1 Can)
  Canned pineapple chunks 20 Ounce, drained (1 Can)

Remove frozen scallops from package (35 to 40).
To thaw, place in 12 x 7 1/2 x 2-inch baking dish.
Micro-cook, covered, 1 1/2 minutes, stirring twice.
Rinse scallops; drain.
Combine next 6 ingredients; add scallops.
Let stand 1 hour at room temperature; stir occasionally.
Meanwhile, partially cook bacon by placing two layers of paper toweling in 12 x 7 1/2 x 2-inch baking dish.
Add half of the bacon; cover with paper toweling.
Micro-cook 3 1/2 minutes.
Drain on additional paper toweling.
Repeat with remaining bacon.
Remove scallops from marinade.
For each kabob, thread a scallop, mushroom, piece of bacon, and pineapple chunk on a wooden pick.
Place half the kabobs in a 12 x 7 1/2 x 2-inch baking dish.
Micro-cook, uncovered, for 8 minutes, giving dish a half turn every 2 minutes and brushing kabobs with marinade.
Repeat with remaining ingredients.

Recipe Summary

Difficulty Level: 
Cook Time: 
3 Minutes

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Average: 4.3 (12 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1018 Calories from Fat 373

% Daily Value*

Total Fat 42 g65.3%

Saturated Fat 8 g40%

Trans Fat 0 g

Cholesterol 132.9 mg44.3%

Sodium 3659.2 mg152.5%

Total Carbohydrates 94 g31.2%

Dietary Fiber 6 g24%

Sugars 61.9 g

Protein 65 g131%

Vitamin A 54.1% Vitamin C 106.5%

Calcium 13.1% Iron 19.1%

*Based on a 2000 Calorie diet

Scallop Kabob Appetizers Recipe