Make the sambal first, a few hours in advance, or the day before.
Season the scallops and mushrooms with the spice mixture before wrapping them in the bacon and threading onto two soaked wooden skewers. Put under a hot grill and cook for 4 to 5 minutes, less if you like your scallops translucent rather than opaque.
This is very good served with a relish made by squeezing all the water out of some grated cucumber, and mixing with a little chopped green chilli, plenty of fresh coriander, some lime juice and unrefined sugar, and a diced ripe avocado.
© 2000 Frances Bissell. All rights reserved.