1 pound scallops 1 can (14 oz.) pineapple chunks, drained 1 can (5 oz.) whole mushrooms, drained 1/4 cup soya sauce 1/4 cup salad oil 1/4 cup lemon juice 1/4 cup chopped parsley 1/2 teaspoon salt few grains pepper 16 slices bacon Thaw frozen scallops and wash and drain well. Place pineapple,

Serving Size : 4 8 ounce canned unsweetened pineapple chunks -- undrained 2 tablespoons sesame seeds 2 tablespoons lime juice 1 tablespoon reduced-sodium soy sauce 1 tablespoon honey 1/4 teaspoon ground ginger 1 pound sea scallops 1 medium green pepper -- seeded and cut into 3/4-inch pieces Drain

Thaw scallops, if frozen. Rinse scallops with cold running water to remove any remaining shell particles. Place tomatoes, mushrooms, pineapple, green pepper and scallops in a bowl. Combine oil, lemon juice, parsley, soy sauce, salt and black pepper. Pour sauce over scallop mixture and let stand

Cover and refrigerate 15 minutes or up to 1 hour. Assemble the kabobs on the skewers by alternating the vegetables and scallops. Grill until the Scallops are done (opaque), making sure to turn the skewers every few minutes to grill on all sides.

1 lb. fresh scallops 2 Tbsp. snipped parsley 2 Tbsp. vegetable oil 2 Tbsp. soy sauce 2 Tbsp. lemon juice Dash of pepper 1 (4 oz.) can whole mushrooms, drained 12 slices bacon 1 (15 1/4 oz.) can pineapple chunks, drained

... a tasty scallop kabob recipe.