Ingredients
1 lb scallops (large)
2 cups cherry tomatoes
2 cups fresh small mushrooms
2 cups fresh pineapple chunks or 1 can (13 1/2 oz.) pineapple chunks
1 green pepper cut into 1-inch squares
1/4 cup vegetable oil
1/4 cup lemon juice
1/4 cup chopped cilantro
1/4 cup soy sauce
1/2 tsp. salt
1/8 tsp. pepper
Preparation
Use fresh scallops if possible; if not, thaw before using. Rinse in cold water. Place scallops, tomatoes, mushrooms, pineapple and green pepper in a medium bowl. Combine oil,lemmon juice, cilantro, soy sauce, salt and pepper and pour over scallop mixture. Let stand 30 minutes stirring occasionally. On long skewers, alternate scallops, tomatoes, mushrooms, pineapple chunks and green peppers until skewers are filled. Cook about 4 inches from moderate hot coals for 6 minutes,brushing occasionally with sauce. Turn and cook for 3 or 4 minutes more or until scallops are opaque.
