Scallop Kabobs Recipe

1      Reviews by:    Jill Kaufman   Scallop Kabobs Recipe marinates bay scallops, cherry tomatoes, mushrooms, green peppers and pineapple chunks in a marinade of lemon juice, cooking oil, parsley and soy sauce before skewering and grilling to make this delicious scallop kabob recipe. 1146

INGREDIENTS

• 1 pound calico or bay scallops, fresh or frozen
• 2 cups cherry tomatoes
• 2 cups small fresh mushrooms
• 1 can (13 1/2 ounces) pineapple chunks, drained
• 1 green pepper, cut into one-inch squares
• 1/4 cup cooking oil
• 1/4 cup lemon juice
• 1/4 cup chopped parsley
• 1/4 cup soy sauce
• 1/2 teaspoon salt
• 1/8 teaspoon pepper

DIRECTIONS

• Thaw scallops if frozen. Rinse scallops with cold running water to remove any remaining shell particles.
• Place tomatoes, mushrooms, pineapple, green pepper and scallops in a bowl. Combine oil, lemon juice, parsley, soy sauce, salt and pepper. Pour sauce over scallop mixture and let stand for 30 minutes, stirring occasionally.
• Using long skewers, alternate scallops, tomatoes, mushrooms, pineapple and green pepper until skewers are filled.
• Cook about 4 minutes over moderately hot coals. Baste with sauce. Turn and cook for 3 to 4 minutes longer.