Directions

1. Coat grill rack with nonstick cooking spray. Preheat grill to medium (300°F to 350°F). In a small bowl combine curry powder, ginger, cumin, and salt and pepper to taste. Set aside.
2. Place zucchini and bell pepper in a microwave-safe container. Cover and microwave on HIGH 1 1/2 minutes. Cool slightly.
3. Alternately thread zucchini, bell pepper and scallops onto 8 skewers.* Brush with olive oil and sprinkle with curry mixture.
4. Place skewers on grill. Grill 3 to 4 minutes per side or until scallops are golden and opaque. Sprinkle with chopped cilantro, and serve.