Scallop Kabobs

Yield:
4 servings

Ingredients:

  1. 1 lb. scallops
  2. 1 can (4 oz) button mushrooms, drained
  3. 2 tablespoons salad oil
  4. 2 tablespoons soy sauce
  5. 2 tablespoons lemon juice
  6. 2 tablespoons snipped parsley
  7. 1/2 teaspoon salt
  8. Dash pepper
  9. 12 bacon slices
  10. 1 can (13 1/2 oz) pineapple chunks, drained
  11. Green pepper chunks
  12. Melted butter
Directions:

If the large sea scallops are used, cut each into 3 or 4 pieces. Wash scallops; remove any shell particles. Place scallops and mushrooms in shallow glass dish. Combine oil, soy sauce, lemon juice, parsley, salt and pepper; pour over scallops and mushrooms. Cover; refrigerate 30 minutes, turning scallops and mushrooms once. Partially fry bacon; drain and cut slices in half. On skewers, alternate scallops, mushrooms,bacon, pineapple and green pepper. Set oven control at broil and/or 550 F. Broil kabobs 3 inches from heat 5 to 8 minutes, turning once and basting with butter.

To charcoal-grill kabobs, cook 4 inches from medium coals 6 to 8 minutes on each side

Source: Betty Crocker Cookbook


TDS 3