Ingredients
3 tablespoons canola oil2 tablespoons white wine or chicken broth2 tablespoons reduced-sodium soy sauce1-1/2 teaspoons lemon juice1 garlic clove, minced6 ounces swordfish steak, cut into six pieces4 sea scallops4 uncooked jumbo shrimp, peeled and deveined2 bacon strips, halved1 small sweet red pepper, cut into 1-inch pieces1 small green pepper, cut into 1-inch pieces1 small onion, cut into 1-inch pieces1/2 cup cubed fresh pineapple
Preparation
In a small bowl, combine the first five ingredients. Pour 1/4 cup into a large resealable plastic bag; add the swordfish, scallops and shrimp. Seal bag and turn to coat; refrigerate for 30 minutes. Cover and refrigerate remaining marinade for basting.
Drain and discard marinade. Wrap a bacon piece around each scallop. On four metal or soaked wooden skewers, alternately thread the scallops, swordfish, shrimp, vegetables and pineapple.
Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill seafood, covered, over medium heat or broil 4 in. from the heat for 3-5 minutes on each side or until fish just turns opaque, shrimp turn pink, and scallops are firm and opaque, basting occasionally with reserved marinade.
