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1
Prepare an outdoor grill with a medium-high fire.
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2
If you're using wooden skewers, soak them in water for at least 30 minutes before grilling.
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3
(Or you can use wooden toothpicks.)
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4
For the scallops: Slice the zucchini lengthwise on a mandoline into thin slices, about 1/8- inch thick.
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5
When you get to the seedy center, rotate the zucchini 1/3 turn and continue to shave slices until you hit seeds.
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6
Give the zucchini a final 1/3 turn and shave off the remaining slices.
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7
(You want to end up with the same number of zucchini slices as you have scallops.)
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8
Discard the seedy center.
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9
Wrap a zucchini ribbon around the circumference of each scallop.
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10
Thread 2 to 3 scallops per skewer or 1 per toothpick.
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11
For the dressing: Whisk the mint, chives, orange juice, 2 tablespoons oil, lemoncello, salt, and cayenne in a small bowl.
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12
Set aside.
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13
Cut up the tomatoes, season them with salt and black pepper to taste, and divide them among 4 plates.
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14
Brush scallops with oil and season with salt and black pepper to taste.
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15
Grill, turning to cook both sides, until zucchini and scallops are cooked through and have distinct grill marks, about 8 minutes total.
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16
Divide the scallops evenly among the plates, drizzle scallops and tomatoes with the dressing, and serve hot or at room temperature.
