GRILLED SCALLOP BROCHETTES

Makes: 4 servings

4 bamboo skewers, 8 inches (20 cm) long

6 pattypan squash, cut in half widthwise

6 baby zucchini, cut in half lengthwise

1 red bell pepper, cut in ½-inch (13 mm) cubes 1 yellow bell pepper, cut in ½-inch (13 mm) cubes

12 snap peas

1 large red onion, cut in ½-inch (13 mm) cubes

18 medium scallops, chilled

2 tbsp (30 mL) extravirgin olive oil

Sea salt

1 tbsp (15 mL) toasted sesame oil

1. Blanch the vegetables, then cool and chill. Bring a medium pot of lightly salted water to the boil on high heat. Have ready a bowl of ice water and the skewers, which have been soaked in cold water for half an hour to prevent burning.

2. Boil the squash and zucchini together for one minute. Use a slotted spoon to transfer to the ice water to stop the cooking and then drain on kitchen towels. Use the same procedure with the red and yellow peppers, also boiling for one minute. Then repeat with the peas for one minute, and finally with the onions, increasing the boiling time to two minutes. Refrigerate the vegetables in separate piles on a tray set over ice.

3. Have the scallops ready and thread the skewers, alternating scallops with the vegetables. Refrigerate the loaded skewers until ready to grill.

4. Preheat barbecue or indoor grill to high heat. Brush the grill with a lightly oiled towel just before cooking to avoid sticking. Brush the brochettes with the oil and season evenly with salt to taste.

5. Grill the brochettes for about two minutes, then turn and grill for a further two minutes, until scallops are lightly charred and firm.

6. Remove from heat and let stand for two minutes. Drizzle with the sesame oil and serve.