SCALLOP KEBABS

            1 pound sea scallops
            ¾ cup dry white wine
            ½ cup Colavita Extra Virgin Olive Oil
            3 tablespoons fine dry breadcrumbs
            ¾ teaspoon dried thyme
            ½ teaspoon dried cumin
            3 garlic cloves, crushed
            2 onions, quartered
            1 large zucchini, cut into 8 slices
            Freshly ground black pepper
            Sea salt, to taste
            4 skewers


Serves 4

In a large bowl combine wine, Colavita Extra Virgin Olive Oil, breadcrumbs, thyme, cumin, garlic, pepper and salt; mix and add scallops, toss. Marinate in refrigerator up to 2 hours.

Remove scallops and thread onto skewers, alternating with zucchini and onions. Brush with remaining marinade (discard leftover marinade).

Grill or broil 4" from heat, turning frequently (about 8 to 12 minutes total or when scallops become opaque).