1/4 c. dry wine
1 tbsp. honey
2 tsp. Dijon-style mustard
24 sea scallops (about 1 lb.)
24 cherry tomatoes (quart)
2 med. peppers, cut into 24 cubes
12 mushrooms, halved (about 6 oz.)

In small bowl, combine wine, honey and mustard. Add scallops, toss to coat well. Cover and refrigerate 1 hour. Drain scallops, reserve marinade. Preheat broiler. On 4 (14 inch) skewers, alternately thread scallops, cherry tomatoes, peppers and mushrooms.

Broil 3 inches from heat source, about 8 minutes, basting with reserved marinade and turn occasionally.