Source: Better Homes and Gardens

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Recipe Summary test

grill:
15 mins
total:
30 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Thaw scallops, if frozen. Fold a 36x18-inch piece of heavy foil in half to make an 18-inch square. Place squash and carrots in center of foil. Sprinkle lightly with salt and pepper. Bring up 2 opposite edges of foil; seal with a double fold. Fold remaining edges to completely enclose vegetables, leaving space for steam to build.

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  • Grill packets on the rack of an uncovered grill directly over medium heat for 15 to 20 minutes or until vegetables are crisp-tender, turning occasionally.

  • For sauce, stir together sweet-and-sour sauce, basil, Thai seasoning, and garlic in a bowl. Set aside 1/4 cup for basting. Reserve remaining sauce until ready to serve.

  • Thread scallops onto four 8- to 10-inch skewers, 1/8 inch apart. Place kabobs on grill rack next to vegetables the last 5 to 8 minutes of grilling or until scallops are opaque, turning and brushing once with basting sauce halfway through cooking. Pass remaining sauce. Makes 4 servings.

Nutrition Facts

196 calories; fat 1g; cholesterol 37mg; carbohydrates 23g; insoluble fiber 2g; protein 20g; vitamin a 7725.8IU; vitamin c 19.5mg; sodium 575mg; calcium 50.5mg; iron 0.7mg.
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