Yield: 6 servings
|1 pounds||Scallops, fresh or frozen|
|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