Mild-flavored squash and asparagus let the meaty scallops shine, and we love the herby marinade that doubles as a sauce for serving.
Lemon-Dill Scallop, Asparagus, and Squash Kabobs
Ingredients
- 2 teaspoons lemon zest
- ⅓ cup fresh lemon juice
- 3 tablespoons chopped fresh dill, divided
- 1 tablespoon minced garlic
- 1 tablespoon honey
- 1¼ teaspoons kosher salt, divided
- ½ teaspoon crushed red pepper
- ½ teaspoon ground black pepper, divided
- ⅔ cup extra-virgin olive oil
- 1½ pounds large sea scallops, patted dry
- ½ pound asparagus, cut into 2-inch pieces
- 2 medium yellow squash (about 6 ounces each), cut into 1-inch pieces
- 1 tablespoon water
- Vegetable oil, for brushing
- Long wooden skewers
- 2 small lemons, halved
- 1 tablespoon chopped fresh parsley
Instructions
- In a liquid measuring cup, whisk together lemon zest and juice, 2 tablespoons dill, garlic, honey, ½ teaspoon salt, red pepper, and ¼ teaspoon black pepper; whisk in olive oil until well combined.
- In medium bowl, gently stir together scallops and ¾ cup marinade; reserve remaining marinade. Cover and refrigerate scallops for 15 to 20 minutes.
- Meanwhile, in a shallow microwave-safe dish, combine asparagus, squash, and 1 tablespoon water. Cover with plastic wrap, peeling back one small corner; microwave on high until vegetables are crisp-tender, about 2 minutes. Uncover and let cool, pouring off any liquid.
- Drain scallops, discarding marinade, and pat dry with paper towels. Thread scallops, asparagus, and squash onto skewers as desired. Sprinkle remaining ¾ teaspoon salt and ¼ teaspoon black pepper onto skewers.
- Heat a cast-iron grill pan over medium-high heat. Reduce heat to medium; brush with oil. Brush oil onto cut sides of lemons; grill, cut side down, until lightly browned, about 3 minutes.
- Working in batches if needed, add kabobs to grill pan in a single layer; cover kabobs with foil. Cook until vegetables are tender and scallops are cooked through, about 2 minutes per side. Stir parsley and remaining 1 tablespoon dill into reserved marinade; drizzle onto kabobs. Serve immediately.
