Instructions: In a medium bowl combine 6 tablespoons of the oil, vinegar, cumin, and salt and pepper to taste. Cover and store in refrigerator until chilled.

Thread scallops on skewers; brush with remaining 2 tablespoons oil. Place skewers in center of cooking grate. Grill 6 to 8 minutes or until scallops are opaque, turning once halfway through grilling time.

Remove scallops from skewers; allow to cool. Add scallops, green onions, and tomato to chilled dressing; toss well. Serve on a bed of Bibb lettuce on individual plates.

This recipe yields 4 servings.

Comments: A light and refreshing seafood salad to revive you after a long day in the sun - or better yet, prepare this seaside on a portable grill.

Note: If using wooden skewers, soak in water thirty minutes before using so ends wont burn during grilling time.

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