Grilled Scallop Kabobs

another fresh seafood idea

Grilled Scallop Kabobs. Photo by Vanda Lewis

Grilled Scallop Kabobs. Photo by Vanda Lewis

Before you begin preparing the scallop kabobs read up on grilling seafood at: Where There’s Smoke, There’s Grilled Seafood.

  • 1 1/2 pounds bay scallops (or sea scallops, halved)
  • 1 can (13 1/2 ounces) pineapple chunks, drained
  • 1/2 pound button mushrooms
  • 1 sweet red pepper, cut into 1/2-inch squares
  • 1/4 cup vegetable oil
  • 1/4 cup fresh lemon juice
  • 1/4 cup chopped fresh parsley
  • 1/4 cup soy sauce
  • 1/4 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper

Place scallops, pineapple, mushrooms and red pepper in medium bowl.

In separate small bowl, combine oil, lemon juice, parsley, soy sauce, salt and pepper. Reserve 1/3 cup. Pour remainder over scallop mixture and marinate in refrigerator 30 minutes, stirring occasionally.

Alternate scallops, pineapple, mushrooms and red pepper on skewers. Grill about 4 inches from moderately hot coals until one side is golden, about 4 to 5 minutes. Baste with reserved sauce. Turn and cook until other side is golden and scallops are tender. Serves 6 to 8.

From: Mariner’s Menu: 30 Years of Fresh Seafood Ideas

Contributed by Joyce Taylor

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