Scallop Kabobs

Name: Scallop Kabobs
Ingredients: 1 lb. scallops, fresh or frozen; 1 green pepper, cut into 1-inch squares; 4 slices bacon, cut into squares; 3 tbsp. butter or margarine, melted; 1 can (4 ounces) button mushrooms, '/] tsp. salt; Dash pepper

From Seafood cookery in North Carolina, 1960

Serves 6.

Presented as published in 1960. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

Nutrition per serving

627Calories

66 gProtein

30 gCarbs

27 gFat

Full nutrition (34 nutrients)

Calories627 kcal

Protein66 g

Carbohydrates30 g

Fiber6.3 g

Sugars0.4 g

Total Fat27 g

Saturated Fat9 g

Monounsaturated Fat11 g

Polyunsaturated Fat4.5 g

Omega-30.2 g

Cholesterol151 mg

Sodium2264 mg

Potassium1391 mg

Calcium142 mg

Iron4.4 mg

Magnesium151 mg

Phosphorus1661 mg

Zinc5.2 mg

Copper0.5 mg

Manganese3.3 mg

Vitamin D0.3 mcg

Vitamin C0 mg

Vitamin A18 mcg

Vitamin E0.5 mg

Vitamin K41 mcg

Vitamin B60.6 mg

Vitamin B126.7 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.2 mg

Niacin (B3)6 mg

Folate77 mcg

Choline328 mg

Caffeine0 mg

Water407 g

As published

This recipe was extracted from Seafood cookery in North Carolina (1960) by North Carolina. Dept. of Conservation and Development, page 10. The excerpt below is the record exactly as published.

Scallop Kabobs 1 lb. scallops, fresh or frozen 1 green pepper, cut into 1-inch squares 4 slices bacon, cut into squares 3 tbsp. butter or margarine, melted 1 can (4 ounces) button mushrooms, '/] tsp. salt drained Dash pepper

Cook this with the app: pantry check, scaling, and the assistant.