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Gigi's Scallop-Bacon Kebabs



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Gigi’s Scallop-Bacon Kebabs

1/4 cup olive oil
1/4 cup lemon juice
1/4 cup dry white wine
1/4 cup soy sauce
2 tablespoons chopped fresh parsley
1 teaspoon minced garlic
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 pound fresh sea scallops
1 small pineapple, peeled, trimmed,
and cut into 1-inch pieces
18-24 fresh large mushroom caps
1 each large green, red, and yellow bell
peppers, cut into 1-inch squares
1 large sweet onion (such as Vidalia),
cut into 1-inch squares
18 to 24 cherry tomatoes
1 pound thick-sliced bacon,
cooked until transparent,
but not crisp

In a large bowl, combine the olive oil, lemon juice, wine, soy sauce,
parsley, garlic, salt, and pepper. Add the scallops, pineapple, mushrooms,
bell peppers, onion, and cherry tomatoes. Marinate, refrigerated,
1 1/2 hours.
Alternate bacon, scallops, pineapple and vegetables on 6 skewers. Place
the kebabs 4 to 5 inches from hot coals. Grill 10 to 12 minutes or until
the bacon is crisp, turning frequently and basting with marinade.
Serves 6.

Featured Archive Recipes:
Brochettes of Scallops, Monkfish and Bacon
Grilled Scallop and Vidalia Onion Brochettes
Scallops in Marinara Sauce with Linguine
Tandoori Shrimp

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