-
1
Thaw scallops, if using frozen.
-
2
Quarter squash lengthwise, then slice 1/2-inch thick.
-
3
Fold a 36x18-inch strip of aluminum foil in half to make an 18-inch square.
-
4
Place squash and carrots in center of foil.
-
5
Sprinkle lightly with salt and pepper.
-
6
Bring two opposite ends of foil together; seal with a double fold.
-
7
Fold remaining ends to completely enclose vegetables, leaving space for steam to build.
-
8
Grill vegetables on rack of an uncovered grill directly over medium heat until vegetabls are crisp-tender, about 15 to 20 minutes, turning occasionally.
-
9
Meanwhile, for sauce, in small bowl combine sweet & sour sauce, basil, Thai seasoning (or five-spice powder) and garlic.
-
10
Transfer 1/4 cup of the sauce to another bowl for basting.
-
11
Reserve remaining sauce until ready to serve.
-
12
Rinse scallops and pat dry.
-
13
Halve any large scallops.
-
14
Thread scallops on four 8- to 10-inch skewers.
-
15
Place kabobs on grill rack next to the vegetables for the last 5 to 8 minutes of grilling time, or until the scallops are opaque, halfway through turning scallops and basting once with basting sauce.
-
16
Serve scallops and vegetables with remaining sauce.
