1 lb. scallops
1/3 c. butter
3 lg. cloves garlic, minced or pressed
1/4 c. finely chopped shallots
1/4 c. minced parsley
1/4 tsp. nutmeg
1/8 tsp. celery salt
12 cherry tomatoes
1 green pepper, cut into 12 squares

Thaw scallops completely, if frozen. Dry on paper toweling. In frying pan, combine butter, garlic, shallots, parsley, nutmeg, and celery salt. Saute at low heat 5 minutes, stirring occasionally.

Meanwhile, string scallops on 4 wooden skewers alternately with the cherry tomatoes and green peppers.

Start charcoal. When coals are coated with an even layer of gray ash, place skewers on the grill. Grill, brushing with the butter mixture and turning often, for 6 to 7 minutes or until scallops are cooked through. 4 servings.