Curried Scallop Kebabs with Squash

  • Yield : 4 servings
  • Prep Time : 20m
  • Cook Time : 10m
  • Ready In : 30m
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  • Vegetable oil, for the grill
  • 1 1/2 pounds sea scallops, "foot" muscles removed
  • 1 tablespoon extra-virgin olive oil
  • 1 teaspoon curry powder
  • Kosher salt and freshly ground pepper
  • 1 pint red or yellow cherry tomatoes
  • 1 yellow squash, quartered lengthwise and sliced 1/2 inch thick
  • 4 tablespoons unsalted butter, melted
  • 1 teaspoon grated peeled ginger
  • 1/4 cup roughly chopped fresh cilantro
  • Lime wedges, for serving


Step 1

Preheat a grill to medium high and brush the grates with vegetable oil. Toss the scallops with the olive oil and curry powder in a large bowl; season with salt and pepper. Thread the scallops, cherry tomatoes and squash onto eight 10-inch skewers.

Step 2

Combine the melted butter and ginger in a small bowl. Grill the kebabs, covered, turning once, until marked and cooked through, 5 to 7 minutes. Remove from the grill and brush with the ginger butter. Sprinkle with the cilantro and serve with lime wedges.

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