Scallop And Bacon Kabobs - cooking recipe

Ingredients

1 lb fresh bay scallop (the smaller sized scallops, not the large sea scallops)
1 small pineapple, cut into 1 inch pieces
18 fresh mushroom caps, trimmed
2 medium green bell peppers, cut into 1 inch pieces
18 cherry tomatoes
1/4 cup vegetable oil
1/4 cup lemon juice
1/4 cup chablis (or other dry white wine)
1/4 cup soy sauce
2 tablespoons parsley, chopped
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon garlic powder
12 slices bacon, cut into thirds

Preparation

Place the scallops, pineapple pieces, and vegetables in a large shallow container. Combine the remaining ingredients except the bacon. Stir well and pour the mixture over the scallops. Cover and refrigerate for 1 to 1 1/2 hours, stirring frequently.
Cook the bacon until limp but not browned. Drain and set aside.
Remove the scallops, pineapple and vegetables from the marinade, reserving the marinade. Alternate with the bacon on the skewers. (If using wooden skewers, soak in water for at least an hour).
Grill the kabobs over hot coals for 10 to 12 minutes (basting frequently), or until the bacon is crisp. Turn and baste frequently with the marinade.