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SCALLOP KABOBS 1 lb. calico or bay scallops (fresh or frozen) 2 c. cherry tomatoes 2 c. fresh small mushrooms 1 (13 1/2 oz.) can pineapple chunks, drained 1 green pepper, cut into 1-inch squares 1/4 c. cooking oil 1/4 c. lemon juice 1/4 c. chopped parsley 1/4 c. soy sauce 1/2 tsp. salt 1/8 tsp. pepper Thaw scallops if frozen. Rinse with cold water to remove any remaining shell particles. Place tomatoes, mush- rooms, pineapples, 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. Using long skewers, alternate scallop, tomatoes, mushrooms, pineapple and green pepper until skewers are filled. Cook about 4 minutes over moderately hot coals. Baste with sauce. Turn and cook for 3 to 4 minutes longer. Makes 6 servings. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |