In a bowl, combine oil, white wine, lemon juice, soy sauce, garlic, and parsley to form a marinade. Rinse scallops and shrimp in cold water and add to marinade. Cover and let stand 30 - 60 minutes. Cut large white end of green onions off about 3 inches long. Finely cut up some of the remaining onions to use as a garnish. Clean whole button mushrooms and trim up stems. Using your favorite skewers, alternate scallops, mushrooms, shrimp, pineapple, and green onions leaving a little space between each. Reserve marinade. Grill over med-high heat for about 5 to 6 minutes on each side, basting several times with marinade until scallops are opaque and shrimp are pink. Serve over wild rice or with your favorite side dish. Sprinkle with slivered green onions. Serves 6
