Recipe By: Paul G 

Ingredients:

• 1 lb scallops, fresh or frozen
• 1 can (4-oz) button mushrooms, drained
• 1 can (13-1/2 oz) pineapple chunks, drained
• 1/4 Cup vegetable oil
• 1/4 Cup soy sauce
• 1/4 Cup lemon juice
• 1/4 Cup chopped parsley
• 1/2 tsp salt
• dash of pepper
• 12 slices bacon

Steps:

• Thaw frozen scallops. Remove any shell particles and wash.
• Place mushrooms, pineapple and scallops in a bowl. Combine vegetable oil, soy sauce, lemon juice, parsley, salt and pepper. Pour sauce over scallop mixture. Let stand 30 minutes, turning once.
• Fry bacon slowly until cooked but not crisp. Cut each slice in half.
• Preheat barbecue on HIGH.
• Alternate scallops, mushrooms, pineapple and bacon on long metal skewers.
• Reduce the heat to MEDIUM-LOW. Place skewers on the barbecue and cook, turning as necessary, until the scallops are cooked through (about 6-8 minutes).