Did you know that basil goes deliciously with shellfish? Try these grilled skewers with basil, scallops, and butternut squash. Seriously good.
Scallops, or really any shellfish, are seriously delicious with basil. In this recipe, the basil is threaded onto a skewer between a scallop and a piece of par-cooked butternut squash. The basil flavors both of them as they get some toasty grill marks. The basil ends up wilted and soft. There’s also a garlic dip with these that brings everything together to create some fabulous mouthfuls.Print
- 6–6 inch wooden skewers
- ½ of a 3 lb. butternut squash (the narrower top half), peeled
- 1 tsp. sugar
- 1 Tbsp. grape seed or vegetable oil
- 1 Tbsp. butter, melted
- 6–1 in. thick sea scallops (about 1/2 lb.)
- 12 medium-sized basil leaves
- ½ cup Greek yogurt
- 1 small clove garlic, minced
- 1 tsp. lemon zest
- 1 Tbsp. chopped fresh basil
- ⅛ tsp. black pepper
- Put skewers in water to soak.
- Cut the squash into 12 cubes. Put in a medium saucepan with ½ tsp. salt and the sugar and add water just to cover. Bring to a boil over high heat. Reduce to a simmer and cook until a skewer goes through the middle easily, 4-7 minutes. Drain. Toss gently with the oil.
- Preheat the grill for direct grilling over medium heat. Toss the scallops in the butter.
- Onto a soaked skewer thread a cube of squash, a basil leaf, a scallop and then another basil leaf and another cube of squash. Repeat with remaining skewers. Grill until scallops are just cooked through, about 2-3 minutes per side.
- Meanwhile, in a small bowl combine the yogurt, garlic, lemon zest, chopped basil, black pepper, and ⅛ teaspoon of salt. Serve the skewers with the dip.
This post originally appeared in June 2016 and was revised and republished in May 2021.