Zucchini, Scallop and Bacon Kebabs with Fresh Tomato Sauce

Tomato sauce: Halve the tomatoes and scoop out the seeds. Dice the flesh and combine in a bowl with the remaining ingredients. Season.

Scallops: Combine the olive oil, lemon zest, garlic and oregano in a dish and season. Add the scallops and turn to coat. Cut each slice of bacon in half and wrap each scallop in a piece of bacon.

Using a vegetable peeler, shave the zucchini into long thin strips.

For each kebab, loosely concertina a slice of zucchini and thread onto the skewer. Repeat with another slice of zucchini then add a scallop, skewering it through the bacon. Repeat with two more slices of zucchini, another scallop and end with two more slices of zucchini.

To cook: Brush the kebabs with olive oil and season. Heat a barbecue or ridged grill pan and cook the scallops for 2-3 minutes each side until just cooked through. Transfer to a serving platter and serve with the fresh tomato sauce. Makes 8 kebabs