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.
Recipe by Southern Cast Iron at https://southerncastiron.com/lemon-dill-scallop-asparagus-squash-kabobs/