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["Wash scallops, pat dry and trim off ""muscle"". Zest rind of lemon and orange, mix (reserve 2 tsps of zest for garnish). Juice lemon and orange through a strainer (no pulp or seeds into the marinade)", "Combine remainder of scallop marinade ingredients with the orange/lemon juice and blend well. Add scallops and let marinade 1-2 hours.", "", "Slice onion in 1/2, then slice rounds 1/2 inch thick", "slice zuchini and yellow squah on a diagnol about 1/2 in thick", "Sprinkle salt and peper over sliced veggies.", "Mix Orange Juice, Teryaki sauce and finely minced garlic. Squeeze out any remaining juices from lemon and orange shells. Place fruit shells and veggies in marinade. Let sit for at least an hour.", "", "Turn Grill on Medium High.", "Place Orange and Lemon shells (rinds) in a corner of the grill, will smoke a bit and add flavor.", "Grill vegetables till lightly browned on both sides, and soft not mushy to the touch. Remove to a dish and cover to keep warm.", "Turn grill up to high. Scrape off grill for any bits of oninon/vegetables as they will burn. Lightly oil grill and place scallops flat side down in single layer, reserve marinade. Cook 2-3 minutes per side depending on thickness of scallops. They should be lightly browned and just cooked through. While scallops are cooking, put marinade in a saucepan and reduce over high heat, stiring frequently, till the marinade is reduced by at least half and thickens slightly.", "", "Serve by placing vegetables and scallops on plate, drizzel sauce over the top (put extra into a dipping dish) and sprinkle scallops with lemon/orange zest."]
