These Grilled Scallops, Butternut Squash, and Basil Skewers are quick and easy to make but are so elegant you’d never know it. They’re served with a simple garlic dip. This recipe is sponsored by Columbia Crest.
Did you know that scallops love to reveal their age? To find out how old a scallop is you just need to count the number of rings on their shell.
If you can find one in the shell, that is. Usually scallops are sold as just the adductor muscle, with no other body part or shell attached. Although, when I’ve been in the UK I’ve sometimes had scallops served with what is called the coral attached. The coral is another soft edible part of the scallop. But I wasn’t particularly fond of the flavor of that part. So just as well that I live in the US where we just get the adductor.
The big advantage of scallops being sold cleaned and out of their shell is that they make for a quick and convenient food to cook.
Because they cook so quickly, they’re perfect for the grill and perfect for tailgating. To make the scallops in this recipe really fit with the tailgating fall season, I added par-cooked butternut squash to the skewers. But to remind us that summer isn’t over yet, there’s a bit of basil on there too.
How To Make Grilled Scallop Skewers
To make these skewers, you first simmer cubes of butternut squash just until tender. Then you thread the squash, scallops, and fres hbasil onto skewers and put them on the grill. They’re ready a few minutes later. While they cook, whip up the quick garlic dipping sauce and you’re ready to eat.
When trying to decide on a wine to pair with this dish, I was naturally drawn to a Chardonnay. Chardonnay goes beautifully with seafood, and especially with the sweet and salty scallops. It also loves the buttery creamy flavors of butternut squash. You’ll love every bite. And every sip.Print
Note that you can cook the butternut squash ahead of time for this dish. Then pack all of the ingredients separately and keep them cool until you’re ready to assemble the skewers. Grill them immediately.
- 6 6-in. wooden skewers
- ½ of a 3lb. butternut squash (the narrower top half), peeled
- 1 tsp. sugar
- 1 Tbsp. grape seed or vegetable oil
- 1 Tbsp. butter, melted
- 6 1-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
- 1/8 tsp. black pepper
- Put skewers in water to soak.
- 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.
- Preheat the grill for direct grilling over medium heat. Toss the butter with the scallops.
- 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.
- Meanwhile, in a small bowl combine the yogurt, garlic, lemon zest, chopped basil, black pepper, and 1/8 teaspoon of salt. Serve the skewers with the dip.