1. Thaw scallops, if using frozen. Quarter squash lengthwise, then slice 1/2-inch thick. Fold a 36x18-inch strip of aluminum foil in half to make an 18-inch square. 2. Place squash and carrots in center of foil. Sprinkle lightly with salt and pepper. Bring two opposite ends of foil together; seal with a double fold. Fold remaining ends to completely enclose vegetables, leaving space for steam to build. Grill vegetables on rack of an uncovered grill directly over medium heat until vegetabls are crisp-tender, about 15 to 20 minutes, turning occasionally. 3. Meanwhile, for sauce, in small bowl combine sweet & 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. 4. Rinse scallops and pat dry. Halve any large scallops. Thread scallops on four 8- to 10-inch skewers. Place kabobs on grill rack next to the vegetables for the last 5 to 8 minutes of grilling time, or until the scallops are opaque, halfway through turning scallops and basting once with basting sauce. 5. Serve scallops and vegetables with remaining sauce. ---------------------------------------------------------------------------
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Ingredients
