Lemon-Dill Scallop, Asparagus, and Squash Kabobs

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Lemon-Dill Scallop, Asparagus, and Squash Kabobs

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
  1. 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.
  2. In medium bowl, gently stir together scallops and ¾ cup marinade; reserve remaining marinade. Cover and refrigerate scallops for 15 to 20 minutes.
  3. 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.
  4. 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.
  5. 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.
  6. 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.