Lunch / Dinner
Lemon-Dill Scallop, Asparagus, and Squash Kabobs
Mild-flavored squash and asparagus let the meaty scallops shine on these easy kabobs, and we love the herby marinade that doubles as a sauce for serving.
Ingredients
Instructions
Whisk together lemon zest and juice, 2 tablespoons dill, garlic, honey, ½ teaspoon salt, red pepper, and ¼ teaspoon black pepper in a liquid measuring cup; whisk in olive oil until well combined. Stir together scallops and ¾ cup marinade in medium bowl; reserve remaining marinade. Cover and refrigerate scallops for 15 to 20 minutes.
Combine asparagus, squash, and 1 tablespoon water in a shallow microwave-safe dish. Cover with plastic wrap, peeling back one small corner; microwave on high until vegetables are crisp-tender, about 2 minutes. Uncover and let cool, pouring off any liquid.
Drain scallops, discarding marinade, and pat dry with paper towels. Thread scallops, asparagus, and squash onto skewers as desired. Sprinkle remaining ¾ teaspoon salt and ¼ teaspoon black pepper onto skewers.
Heat a cast-iron grill pan over medium-high heat. Reduce heat to medium; brush with oil. Brush oil onto cut sides of lemons; grill, cut side down, until lightly browned, about 3 minutes.
Add kabobs to grill pan in a single layer, working in batches if needed; cover kabobs with foil. Cook until vegetables are tender and scallops are cooked through, about 2 minutes per side. Stir parsley and remaining 1 tablespoon dill into reserved marinade; drizzle onto kabobs. Serve immediately.