450g scallops
1 can button mushrooms
1 can pineapple chunks, drained
60ml soy sauce
60ml lemon juice
60ml chopped parsley
1/2 teaspoon salt dash of pepper
12 slices bacon
Instructions
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
