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Serves/Makes: 6

Ingredients:

• 1 pound (454 g) scallops, fresh or frozen, thawed
• 1 fresh small pineapple, cut into 1-inch (2.5-cm) pieces
• 18 fresh mushroom caps
• 3 medium green peppers, cut into 1-inch (2.5-cm) pieces
• 18 cherry tomatoes
• 1/4 cup (60 mL) vegetable oil
• 1/4 cup (60 mL) lemon juice
• 1/4 cup (60 mL) dry white wine
• 1/4 cup (60 mL) soy sauce
• 2 tablespoons (30 mL) freshly chopped parsley
• 1/2 teaspoon (2.5 mL) salt
• 1/2 teaspoon (2.5 mL) pepper
• 1/4 teaspoon (1 mL) garlic powder
• 12 slices bacon, halved

How to cook Scallop Kebabs:

• Into a large shallow bowl, mix together scallops, pineapple pieces, mushroom caps, green pepper pieces and cherry tomatoes.
• Into a clean bowl, well mix together vegetable oil, lemon juice, dry white wine, soy sauce, parsley, salt, pepper and garlic powder.
• Pour oil mixture over scallops/vegetables mixture.
• Cover and refrigerate for 1 to 1 1/2 hours, stirring often.
• Cook bacon slices until soft, not browned drain and reserve.
• Remove scallops, pineapple pieces, mushroom caps, green pepper pieces and cherry tomatoes from marinade reserve marinade separately.
• Alternately thread scallops, pineapple pieces, mushroom caps, green pepper pieces, cherry tomatoes and bacon onto six (6) skewers.
• Barbecue over hot coals for 10 to 12 minutes, until bacon is crunchy.
• While cooking, turn and brush kebabs often with reserved marinade.

This recipe for Scallop Kebabs serves/makes: 6

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Main Ingredient: Scallops
Preparation Method: Barbecue