Scallop Kabobs

Yield: 4 servings

Ingredients

1 lb. scallops

1 can (4 oz) button mushrooms, drained

2 tablespoons salad oil

2 tablespoons soy sauce

2 tablespoons lemon juice

2 tablespoons snipped parsley

1/2 teaspoon salt

Dash pepper

12 bacon slices

1 can (13 1/2 oz) pineapple chunks, drained

Green pepper chunks

Melted butter

Directions:

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.