Scallop Kabob Appetizers
|Frozen scallops||12 Ounce (1 Package)|
|Snipped parsley||2 Tablespoon|
|Cooking oil||2 Tablespoon|
|Lemon juice||2 Tablespoon|
|Soy sauce||2 Tablespoon|
|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.