scallop kabobs
- Categories
- Seafood
- Yield
- 6 servings
| Measure | Ingredient |
|---|---|
| 1 pounds | Scallops, fresh or frozen |
| (420g) | |
| 1 can | Pineapple chunks, drained |
| (13 1/2 oz)(378g) | |
| ½ pounds | Mushrooms (225g) |
| 1 | Green pepper |
| 1 tablespoon | Oil (15ml) |
| ¼ cup | Lemon juice (50ml) |
| ¼ cup | Parsley, chopped (50ml) |
| 1 tablespoon | Soy sauce (15ml) |
| Dash pepper | |
| 12 | Bacon slices |
Thaw scallops if frozen. Rinse with cold water. Cut green pepper into 1 inch(2.5cm) squares.Place pineapple chunks, mushrooms, green pepper squares, and scallops in bowl. Combine oil, lemon juice, parsley, soy sauce, and pepper. Pour sauce over scallop mixture; let stand for 15 to 30 minutes, stirring occasionally. Fry bacon until cooked but not crisp; cut each slice in half. Fill long skewers by alternating scallops, pineapple, mushrooms, green pepper, and bacon.
Cook about 4 inches(10cm) from moderately hot coals or boil. Baste with sauce. Turn and cook for 5 to 7 minutes longer or until bacon is crisp.
From my daughter's school book. :)) Guide to Good Food.
Submitted By FLEURETTE DELISLE On 02-05-95
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