Ingredients

1 lb. fresh scallops
2 Tbsp. snipped parsley
2 Tbsp. vegetable oil
2 Tbsp. soy sauce
2 Tbsp. lemon juice
Dash of pepper
1 (4 oz.) can whole mushrooms, drained
12 slices bacon
1 (15 1/4 oz.) can pineapple chunks, drained

Cooking Instructions

Mix parsley, oil, soy sauce, lemon juice and pepper; pour over scallops and mushrooms in glass dish. Cover and refrigerate, turning scallops and mushrooms once, at least 30 minutes. Remove scallops and mushrooms; reserve marinade. Partially cook bacon (just until it begins to curl) and scallops (350 degrees over 5 minutes each side). Cut bacon slices into halves. Alternate scallops, mushrooms, bacon and pineapple chunks on each of the 6 metal skewers. Cover and grill kabobs about 4 inches from medium coals, turning and brushing 3 or 4 times with reserved marinade until scallops flake easily with fork, 12 to 20 minutes.

My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)