Scallop Kebabs Recipe

Serves/Makes: 6


  • 1 pound (454 g) scallops, fresh or frozen, thawed
  • 1 fresh small pineapple, cut into 1-inch (2.5-cm) pieces
  • 18 fresh mushroom caps
  • 3 medium green peppers, cut into 1-inch (2.5-cm) pieces
  • 18 cherry tomatoes
  • 1/4 cup (60 mL) vegetable oil
  • 1/4 cup (60 mL) lemon juice
  • 1/4 cup (60 mL) dry white wine
  • 1/4 cup (60 mL) soy sauce
  • 2 tablespoons (30 mL) freshly chopped parsley
  • 1/2 teaspoon (2.5 mL) salt
  • 1/2 teaspoon (2.5 mL) pepper
  • 1/4 teaspoon (1 mL) garlic powder
  • 12 slices bacon, halved
How to cook Scallop Kebabs:
  • Into a large shallow bowl, mix together scallops, pineapple pieces, mushroom caps, green pepper pieces and cherry tomatoes.
  • Into a clean bowl, well mix together vegetable oil, lemon juice, dry white wine, soy sauce, parsley, salt, pepper and garlic powder.
  • Pour oil mixture over scallops/vegetables mixture.
  • Cover and refrigerate for 1 to 1 1/2 hours, stirring often.
  • Cook bacon slices until soft, not browned drain and reserve.
  • Remove scallops, pineapple pieces, mushroom caps, green pepper pieces and cherry tomatoes from marinade reserve marinade separately.
  • Alternately thread scallops, pineapple pieces, mushroom caps, green pepper pieces, cherry tomatoes and bacon onto six (6) skewers.
  • Barbecue over hot coals for 10 to 12 minutes, until bacon is crunchy.
  • While cooking, turn and brush kebabs often with reserved marinade.

This recipe for Scallop Kebabs serves/makes: 6

The Scallop Kebabs recipe and the pictures are adopted from The Our Favorite Fish & Seafood Recipes Cookbook.

Main Ingredient: Scallops (more Scallops recipes)
Preparation Method: Barbecue (more Barbecue recipes)

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