Wood-Grilled Sea Scallops

Ingredients:
3 Tb. Extra Virgin Olive Oil
2 Tb. Shallots, small dice
1 Garlic Clove, large, thinly sliced
1 Tb. Capers, rough chopped
2 Tomatoes, large, ripe, cored & peeled, medium diced
1/3 c. Clam or Chicken Broth
1 tsp. Lemon Juice, fresh
2 tsp. Basil, fresh, sliced
To Taste: Sea Salt and Black Pepper, freshly ground

2 Tb. Extra Virgin Olive Oil, plus additional for serving
1/4 c. Onion, small dice
1 Zucchini, large, outside flesh cut into long ribbons using a Mandoline slicer, discard seeded interior
1 Yellow Squash, large, outside flesh cut into long ribbons using a Mandoline slicer, discard seeded interior
To Taste: Sea Salt and Black Pepper, freshly ground

1-1/2 lb. Sea Scallops, preferably dry pack, abductor muscle removed, patted dry
1 tsp. Lemon Juice, fresh
1/2 tsp. Parsley, finely chopped
To Taste: Sea Salt and Black Pepper, freshly ground
Pinch: Cayenne Pepper or Hot Paprika
1/4 tsp. Fennel Seed, ground
2 Tb. Extra Virgin Olive Oil
1/4 tsp. Garlic, fresh, minced

1/3 c. Feta Cheese, crumbled (Mediterranean flavored, preferably with black olive and sun-dried tomato)
Chopped Chives, for garnish

Directions:
For the compote: In a large saut pan, over medium-low heat, sweat the shallots in oil until tender and translucent. Add the garlic and cook for one minute. Add the capers and cook for one minute longer. Add the tomatoes and raise heat to fry tomatoes out until beginning to break down. Add broth and simmer until reduced and mixture is of sauce-like consistency. Add lemon juice and basil and season to taste with salt and pepper. Hold warm until ready to use.

For the zucchini noodles: In a large saut pan, start by sweating the onions in olive oil until tender and translucent. Meanwhile, blanch the zucchini and squash in boiling salted water for 30 seconds, or until just pliable. Drain and shock in ice water to stop the cooking process. Drain again and pat dry. Add the squash to the onions and toss well to coat. Season with salt and pepper. Set aside, keeping warm.

For the scallops: Toss the scallops with the lemon juice and parsley. Season each scallop with salt, pepper, cayenne, fennel seed and garlic. Brush with olive oil and grill over a hot, pre-heated grill until nicely marked on both sides and about medium doneness, about 45 seconds to 1 minute seconds per side, turning half way through on both sides.

Presentation:
Place a mound of zucchini noodles in the center of each plate. Spoon the tomato-shallot compote around the zucchini and top with scallops. Sprinkle with feta cheese and chopped chives and drizzle with additional olive oil, if desired.