Ingredients
24 medium fresh mushrooms24 cherry tomatoes8 bacon strips, cut into thirds1 pound halibut, cut into 1-inch pieces1 pound uncooked large shrimp, peeled and deveined1 pound sea scallops1/2 cup butter, meltedCHIVE BUTTER:1 cup butter, melted2 to 3 tablespoons minced chives
Preparation
On 12 metal or soaked wooden skewers, alternately thread two mushrooms, two tomatoes and two pieces of bacon with four pieces of fish or seafood. Brush with melted butter.
Grill, covered, over medium-hot heat for 5-7 minutes or until shrimp turn pink and scallops are opaque, turning once. Combine butter and chives; serve with brochettes.
