"When I'm at a Chinese restaurant having a hard time with chopsticks, I always hope that there's a Chinese kid at an American restaurant somewhere who's struggling mightily with a fork."--Rick Budinich
This recipe for Scallop and Pineapple Kabobs, by , is from Carol's Country Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1 lb. Scallops 1/4 c. Butter 6 T. Brown Sugar 1 tsp. Salt Dash Pepper 1/2 c. Pineapple Juice 2 c. Pineapple Chunks
Melt butter; add sugar, seasonings and juice. Add scallops and pineapple. Coat well. Arrange on skewers. Lay across a cake pan to catch drippings. Bake at 450º for 15-20 minutes. Baste twice during cooking.
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