Scallop kabobs
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Scallops, fresh or frozen |
| (420g) | ||
| 1 | can | Pineapple chunks, drained |
| (13 1/2 oz)(378g) | ||
| ½ | pounds | Mushrooms (225g) |
| 1 | Green pepper | |
| 1 | tablespoon | Oil (15ml) |
| ¼ | cup | Lemon juice (50ml) |
| ¼ | cup | Parsley, chopped (50ml) |
| 1 | tablespoon | Soy sauce (15ml) |
| Dash pepper | ||
| 12 | Bacon slices | |
Directions
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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