Ben Lomond Market Recipes
https://2517.unified-web.com/Recipes/Detail/1591/Scallop_Kabobs
Scallop Kabobs
Yield: 4 servings
Ingredients
| 1 | lb. | scallops | |
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| 1 | can | (4 oz) button mushrooms, drained | |
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| 2 | tablespoons | salad oil | |
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| 2 | tablespoons | soy sauce | |
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| 2 | tablespoons | lemon juice | |
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| 2 | tablespoons | snipped parsley | |
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| 1/2 | teaspoon | salt | |
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| Dash pepper | |||
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| 12 | bacon slices | ||
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| 1 | can | (13 1/2 oz) pineapple chunks, drained | |
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| Green pepper chunks | |||
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| Melted butter | |||
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Directions:
If the large sea scallops are used, cut each into 3 or 4 pieces. Wash scallops; remove any shell particles. Place scallops and mushrooms in shallow glass dish. Combine oil, soy sauce, lemon juice, parsley, salt and pepper; pour over scallops and mushrooms. Cover; refrigerate 30 minutes, turning scallops and mushrooms once. Partially fry bacon; drain and cut slices in half. On skewers, alternate scallops, mushrooms,bacon, pineapple and green pepper. Set oven control at broil and/or 550 F. Broil kabobs 3 inches from heat 5 to 8 minutes, turning once and basting with butter.
To charcoal-grill kabobs, cook 4 inches from medium coals 6 to 8 minutes on each side
Source: Betty Crocker Cookbook
Please note that some ingredients and brands may not be available in every store.
Ben Lomond Market Recipes
https://2517.unified-web.com/Recipes/Detail/1591/Scallop_Kabobs
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