Curried Scallop Kebabs with Squash

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  • Level: Easy
  • Total: 30 min
  • Prep: 20 min
  • Cook: 10 min
  • Yield: 4 servings
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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


  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.
  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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