Instructions: Seafood Alternatives: large shrimp, cubed firm fish If using bamboo skewers, soak 16 of them in a large bowl of cold water for at least 30 minutes.

In a large bowl, combine the olive oil, rosemary, salt and a generous amount of pepper. Add the scallops and stir to thoroughly coat. Set aside for 15 minutes.

Preheat the grill. Cut the zucchini into 1/8-inch thick lengthwise slices. Take one scallop from the marinade, wrap in a piece of zucchini and skewer on two parallel bamboo skewers. Add one cherry tomato and finish with a third zucchini-wrapped scallop. Continue with the remaining scallops, zucchini and tomatoes, making 8 kebabs.

Lightly brush the kebabs with some of the remaining marinade. Set the kebabs on the preheated grill and cook until the zucchini and scallops are lightly browned, 2 to 4 minutes.

Turn the kebabs and continue grilling until the scallops are just opaque through (cut one to test), about 3 minutes longer.

This recipe yields 4 servings.

Comments: Larger sea scallops work best for kebabs; if they are very large, consider cutting them in half (as much as possible, the scallops should be consistently sized.) If you have a slicer to help cut thin slices of zucchini, this is the place to use it; otherwise carefully cut the thin slices with a very sharp chefs knife.

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