- 1 pound [454 g] scallops, fresh or frozen, thawed
- 1 fresh small pineapple, cut into 1-inch [2.5-cm] pieces
- 18 fresh mushroom caps
- 3 medium green peppers, cut into 1-inch [2.5-cm] pieces
- 18 cherry tomatoes
- 1/4 cup [60 mL] vegetable oil
- 1/4 cup [60 mL] lemon juice
- 1/4 cup [60 mL] dry white wine
- 1/4 cup [60 mL] soy sauce
- 2 tablespoons [30 mL] freshly chopped parsley
- 1/2 teaspoon [2.5 mL] salt
- 1/2 teaspoon [2.5 mL] pepper
- 1/4 teaspoon [1 mL] garlic powder
- 12 slices bacon, halved
|
- Into a large shallow bowl, mix together scallops, pineapple pieces, mushroom caps, green pepper pieces and cherry tomatoes.
- Into a clean bowl, well mix together vegetable oil, lemon juice, dry white wine, soy sauce, parsley, salt, pepper and garlic powder.
- Pour oil mixture over scallops/vegetables mixture.
- Cover and refrigerate for 1 to 1 1/2 hours, stirring often.
- Cook bacon slices until soft, not browned; drain and reserve.
- Remove scallops, pineapple pieces, mushroom caps, green pepper pieces and cherry tomatoes from marinade; reserve marinade separately.
- Alternately thread scallops, pineapple pieces, mushroom caps, green pepper pieces, cherry tomatoes and bacon onto six [6] skewers.
- Barbecue over hot charcoals for 10 to 12 minutes, until bacon is crunchy.
- While cooking, turn and brush kebabs often with reserved marinade.
|
