Serves: 4
Total Calories: 335

FOR THE MARINADE:
3 tablespoons vegetable oil
1 tablespoon fresh lime juice
1 tablespoon finely chopped fresh basil
1 tablespoon finely chopped fresh rosemary
1 tablespoon finely chopped fresh parsley
2 teaspoons Worcestershire sauce
1/4 teaspoon grated lime zest
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 to 3 drops Tabasco hot pepper sauce

1 1/2 pounds large sea scallops (24 scallops)
2 medium zucchini

TO MAKE THE MARINADE: In a large bowl whisk together the marinade ingredients.

Wash the scallops and remove the small, tough side muscle (see REFERANCE & APPENDIX, _Sage Advice About Grilling Scallops). Trim and cut the zucchini into 1/4-inch slices. Add the scallops and zucchini to the marinade and stir to coat. Cover with plastic wrap and refrigerate for 20 to 30 minutes.

Remove the scallops and zucchini from the bowl, reserving the marinade. Thread the scallops and zucchini alternately onto skewers do not crowd them. Thread the scallops through their sides so they lie flat thread the zucchini slices through the center so they stand perpendicular to the grill. Brush the skewers with the reserved marinade.

Grill the kabobs over Direct High heat until the scallops are just opaque in the center and the zucchini slices are barely tender, 4 to 6 minutes, turning once halfway through grilling time. Remove from the grill and serve warm.

From Weber’s Big Book of Grilling. Copyright © 2001 Weber-Stephen Products Co. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

Nutritional Facts:

Serves: 4
Total Calories: 335
Calories from Fat: 110

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