Curried Scallop Kebabs with Squash

1. 1

   Preheat a grill to medium high and brush the grates with vegetable oil.

2. 2

   Toss the scallops with the olive oil and curry powder in a large bowl; season with salt and pepper.

3. 3

   Thread the scallops, cherry tomatoes and squash onto eight 10-inch skewers.

4. 4

   Combine the melted butter and ginger in a small bowl.

5. 5

   Grill the kebabs, covered, turning once, until marked and cooked through, 5 to 7 minutes.

6. 6

   Remove from the grill and brush with the ginger butter.

7. 7

   Sprinkle with the cilantro and serve with lime wedges.

8. 8

   Photograph by Christopher Testani

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