|
|
|
Scallop Kabobs
|
|
|
1
Reviews
|
|
By:
Jill Kaufman
|
|
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.
|
|
|
|
Print Preview
|
Rate This Recipe
|
|