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.

2 tablespoons olive oil (preferably extra-virgin)
2 large garlic cloves, pressed
1½ tablespoons chopped fresh oregano or 1½ teaspoons dried
12 large sea scallops

1 large lemon, halved lengthwise, each half cut crosswise into 6 slices
8 bay leaves
4 8-to 10-inch bamboo skewers, soaked in water 30 minutes

Whisk 2 tablespoons olive oil, pressed garlic cloves and oregano in medium bowl to blend. Season with salt and pepper. Add sea scallops and toss to coat with oil mixture.

Prepare barbecue (medium-high heat) or preheat broiler. Alternate 3 scallops, 3 lemon slices and 2 bay leaves on each skewer. Grill or broil brochettes until scallops are golden brown and just cooked through, about 4 minutes per side. Transfer to plates and serve.

Per serving: calories, 182; fat, 8 g; cholesterol, 42 mg; sodium, 207 mg.