1 pound fresh or frozen sea scallops
2 medium yellow summer squash and/or zucchini, quartered lengthwise and cut into
1-1/2 cups packaged peeled baby carrots
2/3 cup bottled sweet-and-sour sauce
2 tablespoons snipped fresh basil
1 teaspoon Thai seasoning or five-spice powder
1/2 teaspoon bottled minced garlic
Thaw scallops, if frozen. Fold a 36x18-inch piece of heavy foil in half to make an 18x18-inch
square. Place squash and/or zucchini 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 ends to
completely enclose the vegetables, leaving space for steam to build. Grill vegetables on the
rack of an uncovered grill directly over medium heat for 15 to 20 minutes or until vegetables
are crisp-tender, turning vegetables occasionally.
Meanwhile, for the sauce, in a small bowl combine the sweet-and-sour sauce, basil, Thai
seasoning or five-spice powder, and garlic. Transfer 1/4 cup of the sauce to another bowl for
basting. Reserve remaining sauce until ready to serve.
Rinse scallops; pat dry. Halve any large scallops. On four 8- to 10-inch skewers thread scallops.
Place kabobs on grill rack next to vegetables the last 5 to 8 minutes of grilling or until scallops
are opaque, turning once and brushing with basting sauce during the last minute of grilling.
Serve scallops and vegetables with the remaining basting sauce.
Makes 4 servings.