1 lb Scallops
12    Mushrooms
12    Cherry tomatoes
2 sm Zucchini, cut into thirds
1/3 c  Melted butter
1 ts Worcestershire sauce
2 ts Fresh lemon juice
1/8 ts Pepper
1 tb Soy sauce
1 tb Chopped parsley
3 c  Hot cooked rice

Alternate scallops, mushrooms & tomatoes on 6 skewers; add zucchini
piece at end of each kabob. Combine remaining ingredients; brush over
kabobs. Grill 3″ from coals, brushing with sauce until done. Or oven
grill, turning once. Serve on hot beds of rice.