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