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Brochette of Scallops with Fresh Mushrooms

Place one and a half pounds fresh, large scallops on a plate, season with half teaspoon salt, three saltspoons pepper, and mix them well in the seasoning. Cut two ounces raw, lean bacon in half-inch-square, thin slices. Thoroughly wash four ounces very fresh, sound mushrooms, plunge them in boiling water for five minutes, drain on a cloth, then cut them into about the same size as the scallops. Have six clean skewers, then run in a piece of bacon, then one scallop, after this a piece of fresh mushroom, another scallop, a piece bacon, another scallop, a mushroom, and so on until the six skewers are completed. Lightly roll in oil, then in bread crumbs, arrange them on a double broiler and broil on a brisk fire for five minutes on each side, remove, dress on a hot dish, spread a little melted butter over, decorate with a little parsley greens and serve.