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1
Prepare grill.
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2
Soak skewers in warm water 30 minutes.
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3
In a colander rinse and drain beans.
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4
Chop cilantro.
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5
Squeeze 2 tablespoons juice from lemon.
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6
In a bowl toss together beans, cilantro, lemon juice, mustard, and salt and pepper to taste.
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7
In a saucepan of boiling salted water blanch scallions until barely tender, about 4 minutes.
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8
Transfer scallions with tongs to paper towels to drain and season with salt and pepper.
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9
Cut zucchini lengthwise into 1/4-inch-thick slices using a mandoline or other manual slicer and season with salt and pepper.
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10
In a bowl combine kosher salt, cumin, and pepper to taste.
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11
Remove tough muscle from side of each scallop if necessary and pat scallops dry.
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12
Toss scallops in cumin mixture to coat.
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13
Hold 2 skewers parallel to each other and about 1/2 inch apart.
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14
Thread 6 scallops onto skewers so flat sides can lie flat on grill.
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15
(Each scallop should be pierced by both skewers.
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16
This prevents scallops from spinning when turning them over on grill.)
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17
Thread remaining scallops onto remaining skewers in same manner.
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18
Brush scallops with oil.
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19
Grill scallions and zucchini on a lightly oiled rack set 5 to 6 inches over glowing coals until zucchini is tender and scallions are golden, about 1 minute on each side.
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20
Grill scallops, turning occasionally, until just cooked through, about 4 minutes on each side.
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21
(If grilling is out of the question, scallions, zucchini, and scallopsnot on skewerscan all be cooked in a large nonstick skillet: Lightly brush skillet with oil and heat over moderately high heat until hot before cooking vegetables and scallops separately.)
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22
Toss zucchini with beans and serve topped with scallions and scallops and garnished with cilantro.
