Shelly's Recipe

SCALLOP KABOBS I

Category: Kabobs/Kebobs/Skewers

1 lbs scallops, fresh or frozen, thawed
1 fresh small pineapple, cut into 1 inch pieces
18 fresh mushroom caps
3 medium green peppers, cut into 1 inch pieces
18 cherry tomatoes
1/4 cup vegetable oil, lemon juice, dry white wine and soy sauce
2 tbsp freshly chopped parsley
1/2 tsp salt and pepper
1/4 tsp garlic powder
12 slices bacon, halved
Into a large shallow bowl, mix together scallops, pineapple pieces, mushroom caps, green pepper pieces and cherry tomatoes.

Into a clean bowl, well mix together vegetable oil, lemon juice, dry white wine, soy sauce, parsley, salt, pepper and garlic powder. Pour oil mixture over scallops/vegetables mixture. Cover and refrigerate for 1 to 1 1/2 hours, stirring often.

Cook bacon slices until soft, not browned; drain and reserve. Remove scallops, pineapple pieces, mushroom caps, green pepper pieces and cherry tomatoes from marinade; reserve marinade separately. Alternately thread scallops, pineapple pieces, mushroom caps, green pepper pieces, cherry tomatoes and bacon onto six [6] skewers.

Barbecue over hot coals for 10 to 12 minutes, until bacon is crunchy. While cooking, turn and brush kebabs often with reserved marinade. Serves 4