Source: dLife

Grilled scallops and vegetables in an Asian garlic sauce.

Servings

1 lb large scallops (fresh or frozen)
0.67 cup sweet & sour sauce
2 tbsp fresh basil
1 tsp Chinese 5-spice powder
0.5 tsp minced garlic
2 medium zucchini
1 cup baby carrots
1 pinch salt
1 pinch black pepper

1 Soak wooden skewers in cold water at least 20 minutes.
2 Thaw scallops, if frozen. Rinse scallops; pat dry with paper towels.
3 Cover and refrigerate until ready to grill.
4 Slice zucchini lengthwise and cut into 1/2" thick quarters.
5 In small bowl, make sauce by combining sweet-and-sour sauce, basil, 5-spice powder, and garlic.
6 Remove 1/4 cup of sauce for basting. Reserve remaining sauce in refrigerator until ready to serve.
7 Preheat grill to medium.
8 Fold one 36" x 18" piece heavy foil in half to make one 18" square.
9 Place squash and carrots in center of foil. Sprinkle lightly with salt and black pepper.
10 Bring up 2 opposite edges of foil and seal with double fold. Fold remaining ends to completely enclose vegetables, leaving space for steam to build.
11 Grill vegetable packet 10 minutes on rack of uncovered grill.
12 Thread scallops on soaked wooden skewers, place on grill rack.
13 Grill 5 - 8 additional minutes, or until scallops turn opaque, turning kabobs and vegetable packet once.
14 Brush scallops occasionally with the reserved 1/4 cup sauce during the final 2 - 3 minutes of grilling
15 Serve scallops and vegetables with remaining sauce.