30 scallops
3 tbsp. butter, melted
8 rashers streaky bacon
1 lg. can pineapple pieces
Little pepper

Combine the butter and pepper, dip the scallops in this, lift out and leave so that the butter solidifies. Trim the rind from the bacon, 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.

Repeat until each skewer has 3 or 4 scallops partially enfolded in bacon. Cook for about 8 minutes under a preheated grill, turning several times and brushing with butter, if necessary. Serve with a sauce hollandaise or bercy (similar to white sauce but 1 tablespoon finely chopped onion is cooked in the butter before the flour is added. Use fish stock to replace the milk.) 30 scallops will make 7-8 kabobs.