Scallop kabobs

Yield: 6 servings

Measure Ingredient
1 pounds Scallops, fresh or frozen
\N \N (420g)
1 can Pineapple chunks, drained
\N \N (13 1/2 oz)(378g)
½ pounds Mushrooms (225g)
1 \N Green pepper
1 tablespoon Oil (15ml)
¼ cup Lemon juice (50ml)
¼ cup Parsley, chopped (50ml)
1 tablespoon Soy sauce (15ml)
\N \N Dash pepper
12 \N 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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