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
- 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.
- 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.