1 lb. sea scallops
1 (13 1/2 oz.) can pineapple chunks, drained
1/2 lb. mushrooms
1 green pepper, cut into 1 inch squares
1/4 c. olive oil
1/3 c. lemon juice
2 tbsp. parsley, chopped
1/4 c. soy sauce
1/8 tsp. pepper
12 slices bacon

Rinse scallops and place in a bowl with the next 3 ingredients. Set aside. Combine oil, lemon juice, parsley, soy sauce and pepper. Pour sauce over scallop mixture and let stand 30 minutes, stirring occasionally. Fry bacon until almost cooked, but not crisp. Cut each slice into 4 pieces. Alternate scallops, pineapple, mushrooms, green pepper and bacon on skewers. May be refrigerated until ready to grill. Cook over medium hot coals for about 4 or 5 minutes.