Grilled Scallop Kabobs

Recipe

• 1 ½ pounds sea scallops (halved or whole)
• 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. Heat grill to medium-high. Place skewers on well-oiled grill and cook 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 done.

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

DID YOU KNOW?

Scallops can swim! They can quickly open and close their shells to escape from predators.

Erika Young, Coastal and Marine Education Specialist