1 lb scallops
1 can button mushrooms
1 can pineapple chunks, drained
1/4 cup vegetable oil
1/4 cup soy sauce
1/4 cup lemon juice
1/4 cup chopped parsley
1/2 tsp salt dash of pepper
12 slices bacon
Thaw frozen scallops. Remove any shell particles and wash.
Place mushrooms, pineapple and scallops in a bowl. Combine vegetable oil, soy sauce, lemon juice, parsley, salt and pepper. Pour sauce over scallop mixture. Let stand 30 minutes, turning once.
Fry bacon slowly until cooked but not crisp. Cut each slice in half.
Preheat barbecue on HIGH.
Alternate scallops, mushrooms, pineapple and bacon on long metal skewers.
Reduce the heat to MEDIUM - LOW. Place skewers on the barbecue and cook, turning as necessary, until the scallops are cooked through.