SHOP 'n SAVE Recipes

Scallop Kabobs

Yield: 4 servings



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

Please note that some ingredients and brands may not be available in every store.

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SHOP 'n SAVE Recipes

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