Directions

• In a small bowl, combine the orange juice, oil, seasoning, orange
• peel and red pepper flakes; set aside 1 tablespoon for basting. Pour
• the remaining marinade into a large resealable plastic bag; add the
• scallops. Seal bag and turn to coat; refrigerate for 30 minutes.
• Using a vegetable peeler or metal cheese slicer, cut zucchini into
• very thin lengthwise strips. Drain and discard marinade. Wrap a
• zucchini strip around each scallop. Secure by threading where the
• zucchini ends overlap onto metal or soaked wooden skewers.
• Using long-handled tongs, moisten a paper towel with cooking oil and
• lightly coat the grill rack. Grill seafood, covered, over medium
• heat or broil 4 in. from the heat for 3-4 minutes on each side or
• until scallops are opaque, brushing once with reserved marinade.
• Yield: 4 servings.