1 lb. scallops, fresh or frozen
1 can (4-oz) button mushrooms, drained
1 can (13-1/2 oz) pineapple chunks, drained
1/4 Cup vegetable oil
1/4 Cup soy sauce
1/4 Cup lemon juice
1/4 Cup chopped parsley
1/2 tsp salt
dash of pepper
12 slices bacon
Thaw frozen scallops. Remove any shell particles and wash.
Place mushrooms, pineapple and scallops in a bowl.
Combine vegetable oil, soy sauce, lemon juice, parsley, salt and pepper. Pour sauce over scallop mixture. Let stand 30 minutes, turning once.
Fry bacon slowly until cooked but not crisp. Cut each slice in half.
Alternate scallops, mushrooms, pineapple and bacon on long metal skewers.
Place on grill about 4″ from coals. Cook 6 minutes, turn and cook about 4 minutes longer.
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