Curried Scallop Kebabs with Squash

• 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.
2. Toss the scallops with the olive oil and curry powder in a large bowl; season with salt and pepper.
3. Thread the scallops, cherry tomatoes and squash onto eight 10-inch skewers.
4. Combine the melted butter and ginger in a small bowl.
5. Grill the kebabs, covered, turning once, until marked and cooked through, 5 to 7 minutes.
6. Remove from the grill and brush with the ginger butter.
7. Sprinkle with the cilantro and serve with lime wedges.
8. Photograph by Christopher Testani

vegetable oil, muscles, extravirgin olive oil, curry powder, kosher salt, red, yellow squash, unsalted butter, ginger, fresh cilantro, lime wedges

Taken from www.foodnetwork.com/recipes/food-network-kitchens/curried-scallop-kebabs-with-squash.html (may not work)