Scallop and Bacon Kabobs

This recipe is wonderful served over rice with a salad and some bread. The sweetness of the scallops is perfect with the pineapple. Great summertime recipe. Marinating time is not included in prep and cook time.

• Ready In: 35 mins
• Serves: 6

Ingredients

• 1  lb  fresh bay scallop (the smaller sized scallops, not the large sea scallops)
• 1  small pineapple, cut into 1 inch pieces
• 18  fresh mushroom caps, trimmed
• 2  medium green bell peppers, cut into 1 inch pieces
• 18  cherry tomatoes
• 1⁄4 cup  vegetable oil
• 1⁄4 cup lemon juice
• 1⁄4 cup  chablis (or other dry white wine)
• 1⁄4 cup soy sauce
• 2  tablespoons parsley, chopped
• 1⁄2 teaspoon salt
• 1⁄2 teaspoon pepper
• 1⁄4 teaspoon garlic powder
• 12  slices bacon, cut into thirds

Directions

1. Place the scallops, pineapple pieces, and vegetables in a large shallow container. Combine the remaining ingredients except the bacon. Stir well and pour the mixture over the scallops. Cover and refrigerate for 1 to 1 1/2 hours, stirring frequently.
2. Cook the bacon until limp but not browned. Drain and set aside.
3. Remove the scallops, pineapple and vegetables from the marinade, reserving the marinade. Alternate with the bacon on the skewers. (If using wooden skewers, soak in water for at least an hour).
4. Grill the kabobs over hot coals for 10 to 12 minutes (basting frequently), or until the bacon is crisp. Turn and baste frequently with the marinade.