Grilled Scallops, Butternut Squash and Basil Skewers with Garlic Dip


Contributor: Amy Bowen

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.

  • Author: Amy Bowen
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 6 servings 1x
  • Category: Appetizer
  • Method: Grilled
  • Cuisine: American


  • 66 inch wooden skewers
  • ½ of a 3 lb. butternut squash (the narrower top half), peeled
  • Salt
  • 1 tsp. sugar
  • 1 Tbsp. grape seed or vegetable oil
  • 1 Tbsp. butter, melted
  • 61 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


  1. Put skewers in water to soak.
  2. 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.
  3. Preheat the grill for direct grilling over medium heat. Toss the scallops in the butter.
  4. 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.
  5. 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.