Curried Scallop Kebabs with Squash

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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