Enough pancetta (Italian bacon) slices to wrap the 24 scallops quite well (or use prosciutto)

8 bamboo skewers, soaked in water for 30 minutes (just before skewering the scallops)

Olive oil

For the dunk, in a food processor, combine ingredients and pulse-process until parsley is finely chopped. Remove to a small serving bowl, cover and refrigerate until serving time.

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For the scallops, wrap a tender basil leaf around each scallop, then over-wrap with pancetta or prosciutto to enclose well. Place on a baking sheet and brush lightly with olive oil. If not grilling right away, cover and refrigerate until about 30 minutes before cooking.

To grill, spray-coat a grilling rack and heat grill to medium-high. Thread three wrapped scallops onto each (soaked) skewer, leaving a bit of space between scallops. Grill until scallops are cooked and pancetta is crisp, turning occasionally, about 6 to 7 minutes.

To serve, place dunk in the center of an oval serving platter. Arrange grilled scallops around dunk. Makes eight servings of one skewer each.

Grilled pork chops, plus

In keeping with our "green" theme, we fix a tomatillo salsa (up to a day ahead) to dollop on the meat. Serve with lightly grill-toasted flour tortillas.

The chops take about 8 minutes per side to cook. The zucchini takes about 6 minutes total. So, prep the zuke ahead, then add to grill shortly after you've turned the chops to cook on the second side.

For the zucchini, trim one and a half pounds baby green (summer) squashes (at least 8 of them). In a zip-top plastic bag, combine about 1/2 cup olive oil, 4 cloves peeled, sliced garlic and 1/2 teaspoon each sea salt and coarse black pepper. Add zucchini and marinate at room temperature for about a half-hour, until ready to cook.

When ready to cook, use a fork or skewer to pierce each zucchini several times. Place on grill after you've turned the chops. Grill until tender, 6 to 8 minutes, turning occasionally. Transfer to serving platter along with finished chops.

Tomatillo salsa

16 tomatillos (about 1 1/2 pounds), husked, rinsed

5 whole garlic cloves

3 jalapeno peppers

3/4 lb. finely chopped vidalia (sweet) onion

3/4 cup (lightly packed) chopped, fresh cilantro


8 (1-inch thick, or more) boneless pork chops