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SCALLOP KABOBS

1 lb scallops, fresh frozen 1/4 c melted fat or oil
1 can ( 13 1/2 ozs.) pine- 1/4 ¢ lemon juice
| apple chunks, drained. 1/4 c chopped parsley
1 can (4 ozs.) button mush- 1/4 c soy sauce
rooms drained | 1/2 tsp salt
1 green pepper, cut into | dash pepper
1 - inch squares  ™ 12 slices bacon

Thaw frozen scallops. Rinse with cold water to remove any shell
particles. Place pineapple, mushrooms, green pepper, and scallops
in a bowl. Combine fat, lemon juice, parsley, soy sauce, salt,

and pepper. © Pour saucé,over scallop mixture and let stand for 30
minutes, stirring occasionally. Fry bacon until cooked but not
Crisp. Cut each slice in half. Using long skewers, alternate
scallops, pineapple, mushrooms, green pepper, and bacon until.
skewers are filled. Cook about 4 inches from moderately hot coals
for 5 minutes. Baste with sauce. Turn and cook for 5 to 7 minutes
longer or until bacon is crisp. |

Ainley Jackson