Items Required:

1 12-ounce package frozen scallops
2 tablespoons snipped parsley
2 tablespoons lemon juice
2 tablespoons soy sauce
½ teaspoon salt Dash pepper
12 slices bacon, cut in thirds crosswise
1 6-ounce can whole mushrooms, drained
1 20-ounce can pineapple chunks, drained

Preparation Method:

Remove frozen scallops from package (35 to 40). To thaw, place in 12×7 ½ x2-inch baking dish. Micro-cook, covered, 1 ½ minutes, stirring twice. Rinse scallops; drain. Combine next 6 ingredients; add scallops. Set stand 1 hour at room temperature; stir occasionally.

Meanwhile, partially cook bacon by placing two layers of paper toweling in 12×7 ½ x2-inch baking dish. Add half of the bacon; cover with paper toweling. Micro-cook 3 ½ minutes. Drain on additional paper toweling. Repeat with remaining bacon. Remove scallops from marinade. For each kabob, thread a scallop, mushroom, piece of bacon, and pineapple chunk on a wooden pick. Place half the kabobs in a 12×7 1/2 x2-inch baking dish. Micro-cook uncovered, for 8 minutes, giving dish a half turn every 2 minutes and brushing kabobs with marinade. Repeat with remaining ingredients. Serve warm. Makes 35 to 40 appetizers.