|Scallops||16 Small, removed from their shells|
|Mushrooms||16 Small, wiped clean|
|Orange||1 Large, cut into 16 pieces|
|Mint leaves||8 , cut in half|
|Olive oil||65 Milliliter (1/4 Cup)|
|White wine||65 Milliliter (1/4 Cup)|
|Garlic||1 Clove (5 gm), crushed|
|Freshly ground black pepper||To Taste|
|Lemon juice||2 Tablespoon (Of 1 Lemon)|
Mix the marinade ingredients in a shallow dish and add the scallops, stirring to coat them well.
Set aside in a cool place for 1 hour.
Preheat the broiler to moderate.
Remove the rack.
Drain the scallops and reserve the marinade.
Thread the scallops alternately with the remaining ingredients on four long skewers.
Line the broiler pan with foil and lay the skewers in the pan.
Broil for 20 minutes, basting with the marinade and turning them over frequently.
Transfer the brochettes to warm plates and serve immediately.