Thaw scallops completely, if frozen.

Dry on paper toweling.

In frying pan, combine butter, garlic, shallots, parsley, nutmeg, and celery salt.

Saute at low heat 5 minutes, stirring occasionally.

Meanwhile, string scallops on 4 wooden skewers alternately with the cherry tomatoes and green peppers.

Start charcoal/gas.

When coals are coated with an even layer of gray ash, place skewers on the grill.

Grill, brushing with the butter mixture and turning often, for 6 to 7 minutes or until scallops are cooked through.