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Scallop Kabobs
 
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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.


INGREDIENTS
1 pound calico or bay scallops, fresh or frozen
2 cups cherry tomatoes
2 cups small fresh mushrooms
1 can (13 1/2 ounces) pineapple chunks, drained
1 green pepper, cut into one-inch squares
1/4 cup cooking oil
1/4 cup lemon juice
1/4 cup chopped parsley
1/4 cup soy sauce
1/2 teaspoon salt
1/8 teaspoon pepper


DIRECTIONS
1: Thaw scallops if frozen. Rinse scallops with cold running water to remove any remaining shell particles.
 
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.
 
3: Using long skewers, alternate scallops, tomatoes, mushrooms, pineapple and green pepper until skewers are filled.
 
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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