EM Heath Recipes
https://2086.shurfinestores.com/Recipes/Detail/1591/Scallop_Kabobs
Scallop Kabobs
Yield: 4 servings
Ingredients
| 1 |
lb. |
scallops
|
|
|
| 1 |
can |
(4 oz) button mushrooms, drained
|
|
|
| 2 |
tablespoons |
salad oil
|
|
|
| 2 |
tablespoons |
soy sauce
|
|
|
| 2 |
tablespoons |
lemon juice
|
|
|
| 2 |
tablespoons |
snipped parsley
|
|
|
| 1/2 |
teaspoon |
salt
|
|
|
|
|
Dash pepper
|
|
|
| 12 |
|
bacon slices
|
|
|
| 1 |
can |
(13 1/2 oz) pineapple chunks, drained
|
|
|
|
|
Green pepper chunks
|
|
|
|
|
Melted butter
|
|
|
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.
EM Heath Recipes
https://2086.shurfinestores.com/Recipes/Detail/1591/Scallop_Kabobs