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