Basil, Scallop and Squash Skewers
Did you know that basil goes deliciously with shellfish? Here’s a recipe to try out. 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.
Grilled Scallops, Butternut Squash and Basil Skewers with Garlic Dip
Yield: 6 servings
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
- 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 inch 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
- 1/8 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 butter with the scallops.
- 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 1/8 teaspoon of salt. Serve the skewers with the dip.