Cut each bacon rasher in half, and blanch in boiling water for about 2 minutes. Drain and dry on kitchen paper. Separate each scallop from its roe, and remove the black thread from around the scallop and the pad of white muscle. Roll the scallops and roes in melted butter, and then in the breadcrumbs, pressing them well in. Roll up the bacon rashers. Thread the bacon rolls, scallops, mushrooms and tomatoes alternately on to oiled skewers. Brush the mushrooms with a little melted butter, and nick the tomato skins with the point of a knife to prevent them from bursting. Place under a preheated moderately hot grill, and grill for 5–6 minutes. Garnish and serve hot with triangles of toast or fried bread.
© 1995 Frances Bissell. All rights reserved.