1 lb. scallops
12 fresh mushrooms
2 tbsp. salad oil
2 tbsp. soy sauce
2 tbsp. fresh orange juice
2 tbsp. chopped parsley
1 tsp. sugar
1/4 tsp. ground ginger
6 bacon slices
1 (13 1/2 oz.) can pineapple chunks, drained
12 green pepper chunks
12 cherry tomatoes
Melted butter

Wash scallops; remove any shell particles. Place scallops and mushrooms in shallow glass dish. Combine salad oil, soy sauce, orange juice, parsley, sugar and ginger; pour over scallops and mushrooms. Cover, refrigerate 30 minutes, turning scallops and mushrooms once.

Partially fry bacon; drain and cut slices in half. On 4 skewers, alternate scallops, mushrooms, bacon, pineapple, green pepper chunks and cherry tomatoes. Set oven control at broil or 550 degrees. Broil kabobs 3 inches from heat for 5 to 8 minutes, turning once and basting with butter. Yield: 4 servings.