Scallop and Cherry Tomato Skewers

Soak skewers in hot water at least 30 minutes. Prepare outdoor grill for direct grilling on medium. Meanwhile, from lemon, grate 1 1/2 teaspoons peel and squeeze 1 tablespoon juice. In small bowl, whisk lemon peel and juice, oil, Dijon, and 1/8 teaspoon salt until blended; set aside. Thread 3 tomatoes and 2 scallops alternately on each skewer, beginning and ending with tomatoes. Brush scallops and tomatoes with half of Dijon mixture; place on hot grill grate. Cook 7 to 9 minutes, turning several times. Brush with remaining Dijon mixture, and cook 5 minutes longer or until scallops just turn opaque throughout.