Welcome autumn with a festive, colorful seafood grille. It seems that the big marketing push for grilling is during the summer; but, I prefer the autumn and spring because the pit is so hot and the autumn temperature provides for more socialization time outside with the Chef. On individual skewers, line up alternating scallops, tail-on shrimp, chunks of salmon and medallions of lobster. Baste the seafood with garlic butter and finish with lemon after cooking. I like to serve the line-up set at an angle on the plate, served on top of sautéed and squeezed spinach. To squeeze the cooked spinach, simply put another plate onto the one with the spinach and squeeze out the liquid. It is a simple “tool” of the trade that works every time. If you don’t like spinach, well-drained thinly sliced eggplant works, too. So as the nights cool down, crank up the hot grille. Your friends are sure to enjoy the seasonal camaraderie with great cuisine. © Kelly McBride Loft