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Grilled Scallop Kabobs

Recipe

  • 1 ½ pounds bay scallops (or sea scallops, halved)
  • 1 (13.5-ounce) can pineapple chunks, drained
  • ½ pound button mushrooms
  • 1 sweet red bell pepper, cut into 1/2-inch squares
  • ¼ cup vegetable oil
  • ¼ cup fresh lemon juice
  • ¼ cup chopped fresh parsley
  • ¼ cup soy sauce
  • ¼ teaspoon salt
  • ⅛ teaspoon freshly ground black pepper

Place scallops, pineapple, mushrooms and red pepper in medium bowl.

In a separate small bowl, combine oil, lemon juice, parsley, soy sauce, salt and pepper. Reserve ⅓ cup. Pour remainder over scallop mixture and marinate in refrigerator 30 minutes, stirring occasionally.

Alternate scallops, pineapple, mushrooms and red pepper on skewers. Grill about 4-inches from moderately hot coals until one side is golden, about 4 to 5 minutes. Baste with reserved sauce. Turn and cook until other side is golden and scallops are tender.

Contributed by Joyce Taylor  From: Mariner’s Menu: 30 Years of Fresh Seafood Ideas