Ingredients

• Vegetable oil, for the grill
• 1 1/2 pounds sea scallops, "foot" muscles removed
• 1 tablespoon extra-virgin olive oil
• 1 teaspoon curry powder
• Kosher salt and freshly ground pepper
• 1 pint red or yellow cherry tomatoes
• 1 yellow squash, quartered lengthwise and sliced 1/2 inch thick
• 4 tablespoons unsalted butter, melted
• 1 teaspoon grated peeled ginger
• 1/4 cup roughly chopped fresh cilantro
• Lime wedges, for serving

Instructions

1. Preheat a grill to medium high and brush the grates with vegetable oil. Toss the scallops with the olive oil and curry powder in a large bowl; season with salt and pepper. Thread the scallops, cherry tomatoes and squash onto eight 10-inch skewers.
2. Combine the melted butter and ginger in a small bowl. Grill the kebabs, covered, turning once, until marked and cooked through, 5 to 7 minutes. Remove from the grill and brush with the ginger butter. Sprinkle with the cilantro and serve with lime wedges.
3. Photograph by Christopher Testani