>From the Taste of Home website...

Zucchini-Wrapped Scallops 
 Lower Fat 
METHODGrill (gas or charcoal) 
PREP20 min.
COOK10 min. 
TOTAL30 min.

2 tablespoons orange juice

1 tablespoon olive oil

1 teaspoon Caribbean jerk seasoning

1 teaspoon grated orange peel

1/8 teaspoon crushed red pepper flakes

1-1/2 pounds sea scallops (about 16)

2 medium zucchini
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. 
    Coat grill rack with nonstick cooking spray before starting the grill. 
Grill skewers, covered, over medium heat for 3-4 minutes on each side or until 
scallops are opaque, brushing once with reserved marinade. Yield: 4 servings.
Rhonda G in Missouri
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