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www.RecipeFaire.com Presents:
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Scallop Kabobs
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by:
Jill Kaufman
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Scallop Kabobs Recipe marinates bay scallops, cherry tomatoes, mushrooms, green peppers and pineapple chunks in a marinade of lemon juice, cooking oil, parsley and soy sauce before skewering and grilling to make this delicious scallop kabob recipe.
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INGREDIENTS
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1 pound calico or bay scallops, fresh
or frozen
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2 cups cherry tomatoes
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2 cups small fresh mushrooms
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1 can (13 1/2 ounces) pineapple
chunks, drained
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1 green pepper, cut into one-inch
squares
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1/4 cup cooking oil
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1/4 cup lemon juice
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1/4 cup chopped parsley
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1/4 cup soy sauce
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1/2 teaspoon salt
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1/8 teaspoon pepper
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DIRECTIONS
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1:
Thaw scallops if frozen. Rinse scallops with cold running water to remove any
remaining shell particles.
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2:
Place tomatoes, mushrooms, pineapple, green pepper and
scallops in a bowl. Combine oil, lemon juice, parsley, soy sauce, salt and pepper. Pour
sauce over scallop mixture and let stand for 30 minutes, stirring occasionally.
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3:
Using
long skewers, alternate scallops, tomatoes, mushrooms, pineapple and green pepper
until skewers are filled.
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4:
Cook about 4 minutes over moderately hot coals. Baste with
sauce. Turn and cook for 3 to 4 minutes longer.
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