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1 pound scallops
1 pound bacon
1 (8-ounce) bottle oil and vinegar dressing
4 medium tomatoes, cut into quarters
2 large green peppers, cut into eighths
16 mushroom caps

Rinse scallops; drain. Cut bacon in half crosswise. Wrap 1
strip bacon around each scallop, and thread on skewers, leaving 1/2
inch between scallops. Place skewers on a broiler rack; brush with
oil and vinegar dressing. Alternate vegetables on skewers, and
place on a broiler rack; brush with dressing. Broil 4 inches from
heat, about 5 minutes for scallop skewers and 3-5 minutes for
vegetable skewers, until vegetables are crisp-tender. Turn skewers
often, and baste with dressing frequently.

Yield: 6-8 servings.

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