1 pound frozen sea scallops
8 ounces pineapple chunks, juice drained
4 ounces whole mushrooms, drained
1 large green pepper, halved, seeded, cut into 1″ squares
2 tbsp canola oil
1/4 cup lemon juice
1/4 cup soy sauce

Combine scallops with pineapple chunks, mushrooms and green pepper squares in deep bowl. Add canola oil, lemon juice and soy sauce. Let stand 1 hour, stirring occasionally, until scallops are thawed. Thread scallops on long skewers alternately with pineapple, mushrooms and pepper. Brush with marinade. Broil 10 minutes, turning once, or until scallops are done (opaque and firm). Brush scalops and fruit with remaining marinade. Remove skewers. Makes 4 servings of South Seas Skewered Scallops.