Scallop Kabobs
1 lb. scallops, fresh or frozen
1 can (13-1/2 oz.) pineapple chunks, drained
1 can (4 oz.) button mushrooms, drained
1 green pepper, cut into 1 inch squares
1/4 cup melted fat or oil
1/4 cup lemon juice
1/4 cup chopped parsley
1/4 cup shoyu sauce
1/2 tsp. salt
Dash of pepper
12 slices of bacon
Thaw frozen scallops. Rinse with cold water to remove any shell particles. Place pineapple, mushrooms, green pepper and scallops in a bowl. Combine fat, lemon juice, parsley, shoyu sauce, salt and pepper. Pour sauce over scallop mixture and let stand 30 minutes, stirring occasionally. Fry bacon until cooked but not crisp. Cut each slice in half. Using long skewers, alternate scallops, pineapple, mushrooms, green pepper and bacon until skewers are filled. Cook about 4 inches from moderately hot coals for 5 minutes. Baste with sauce. Turn and cook for 5 to 7 minutes longer or until bacon is crisp. Serves 6.
