I can’t wait for the arctic weather in the Boston area to leave.  This is one of my favorite summertime grill foods.  Nice, sweet, plump scallops … marinated and skewered … Addictive!

1 pound (or more) of large sea scallops (fresh or frozen, thawed)
18-20 fresh white mushroom caps
1 can pineapple chunks, drained
3 medium bell peppers (1 green, 1 yellow and 1 red), cut into 1-inch rectangle pieces (stem and white inside part removed)
¼ cup extra-virgin olive oil
¼ cup fresh lemon juice
½ cup dry white wine
½ cup soy sauce
2 tablespoons fresh parsley, chopped
½ teaspoon salt
½ teaspoon freshly ground black pepper
¼ teaspoon garlic powder
12 slices bacon
Set of metal or wooden skewers

Place scallops, pineapple chunks and vegetables in a large, shallow container. Wisk together the remaining ingredients, except the bacon.  Pour over mixture in container and mix well with the scallops. Cover and refrigerate for 1 ½ hours, stirring frequently.

Fry bacon until almost cooked, but not crisp. Cut each slice in half widthwise.  Remove scallops, pineapple and vegetables from marinade, reserving marinade. Thread one end of each strip of bacon on a skewer, then a scallop and a pineapple piece. Bring the bacon round the scallop and pineapple pieces with the skewer.  Then add a mushroom cap and bell pepper to the skewer.  Alternate till you have three or four scallops on each skewer.

Grill kebabs on a hot grill, turning and basting frequently with the marinade, for about 15 minutes or until bacon is crisp and scallops are completely white.  Serve on a bed of steamed sticky white rice.