Ingredients

In this recipe, the veggies protect the delicate scallops during cooking.

1 large zucchini
1 1/4 pounds large sea scallops, foot removed if necessary (about 12 to 14)
1/4 cup roughly chopped fresh mint
1/4 cup fresh chives
3 tablespoons freshly squeezed orange juice
2 tablespoons canola oil, plus additional for brushing
1 teaspoon kosher salt, plus additional for seasoning
Pinch of cayenne pepper
2 large ripe tomatoes
Freshly ground black pepper

Directions

Prepare an outdoor grill with a medium-high fire. If you're using wooden skewers, soak them in water for at least 30 minutes before grilling.

Slice the zucchini lengthwise into thin slices, about 1/4-inch thick. You want to end up with the same number of zucchini slices as you have scallops. Discard the seedy center. Wrap a zucchini ribbon around the circumference of each scallop, using a toothpick or skewer to secure the zucchini. Thread 2 to 3 scallops per skewer or 1 per toothpick.

Which the mint, chives, orange juice, 2 tablespoons oil, salt and cayenne in a small bowl. Set aside.

Cut up the tomatoes, season them with salt and black pepper to taste, and divide among 4 plates. Brush scallops with oil and season with salt and black pepper to taste. Grill, turning to cook both sides, until zucchini and scallops are cooked through and have distinct grill marks, about 8 minutes total. Divide the scallops evenly among the plates, drizzle with the dressing and serve hot or at room temperature.