Skewer

If you can't find fresh sea scallops, use peeled large shrimp, leaving the tails on. Rice pilaf or orzo would be a good accompaniment.

If you are making the creamed grilled corn and are using a charcoal grill, grill the corn first, then add more briquettes to keep the fire hot while you finish up the corn dish on the stove. Then keep the corn warm, covered, over low heat while grilling the grilled scallions with lemon and pork.

The colorful kebabs feature the popular Greek flavors of mint and oregano. Serve them over rice or with pita bread.

Squid can vary quite a bit in size. If you get lots of little squid (under 2 inches each, not including tentacles), they'll need less preparation. Larger ones need to be scored to stay tender.

This recipe combines the oriental technique of velveting with the Indian flavors of a fresh herb chutney.

This recipe can be prepared in 45 minutes or less.

Colossal shrimp make a stunning presentation, but jumbo shrimp will also be pretty.

A classic Indian dish that is accented by lemon, yogurt, garlic and spices.

Can be prepared in 45 minutes or less but requires additional unattended time.

Shrimp or sea scallops would also work well in this recipe. Serve with: Grilled plum tomatoes, herbed orzo salad, and grilled French bread.

In Indian cooking, tikka refers to chunks of meat cooked on skewers.

Pecan-studded rice pilaf and sautéed pattypan squash are great with the scallops, and lemon pound cake with sugared berries tops off the meal nicely.

Rosemary sprigs double as flavoring agents and skewers in this beautiful hors d'oeuvre. Only half of the pesto is used for this recipe; toss the remainder with pasta or spread thinly on crostini or grilled chicken breasts. What to drink: Pinot Grigio.