1. In a large bowl, toss scallops with 2 tablespoons marinade until evenly coated. Cover and refrigerate, turning occasionally, at least 15 minutes and up to 1 hour.

2. Heat grill to high, then clean and oil grates. While grill is heating, thread scallops onto four skewers with flat sides facing out. Toss zucchini and tomatoes with remaining 2 tablespoons marinade until evenly coated, then thread onto remaining four skewers (cut sides of zucchini facing out). Season scallops and vegetables with salt and pepper.

3. Place skewers on grill and cook, covered, until scallops are well marked and just cooked through and vegetables are tender, 3 to 4 minutes per side. Transfer to a serving platter, squeeze lemon juice over top, then sprinkle with parsley and serve.

Hannaford fresh Magazine, July-August 2022