1 lb. scallops (fresh or frozen, thawed)
1 sm. pineapple, cut into 1-inch pieces
18 fresh mushroom caps
3 med. green peppers, cut into 1-inch pieces
18 cherry tomatoes
1/4 c. vegetable oil
1/4 c. lemon juice
1/2 c. Chablis
1/2 c. soy sauce
2 tbsp. fresh parsley, chopped
1/2 tsp. salt
1/2 tsp. pepper
1/4 tsp. garlic powder
12 slices bacon, cut in half

Place scallops, pineapple pieces and vegetables in a large, shallow container. Combine remaining ingredients, except bacon, stirring well; pour over mixture in container. Cover and refrigerate 1 to 1 1/2 hours, stirring frequently.

Cook bacon until limp, but not brown. Drain and set aside. Remove scallops, pineapple and vegetables from marinade, reserving marinade. Alternate with bacon on skewers.

Grill kabobs over hot coals for 10 to 12 minutes or until bacon is crisp. Turn and baste frequently with marinade. Yield: 6 servings.