On each of 8 skewers, start with a cherry tomato, then a prawn, tomato, scallop and finally a tomato. Lay the finished spiedini on a plate and refrigerate. In a bowl, mix the garlic, parsley, oregano, lemon juice and olive oil together. Just before cooking, remove the skewers from the refrigerator and brush with the olive oil mixture. Prepare a grill (or a large fry pan) by heating 2 tablespoons of extra virgin olive oil. Grill the spiedini on both sides. Serve with the cabbage salad some more of the salsa spooned on top.
To make the salad, finely slice the cabbage and place in a bowl. Dress with the olive oil and vinegar. Sprinkle with 2-3 good pinches of salt and toss well. Leave the cabbage for 30-45 minutes, giving it a stir occasionally. When ready to serve, toss with a few turns of fresh pepper.