Thai-Spiced Scallops

Ingredients

• 1  pound fresh or frozen sea scallops
• 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
• 2  medium yellow summer squash and/or zucchini, quartered lengthwise and sliced 1/2 inch thick
• 1 1/2  cups packaged peeled baby carrots

Directions

Thaw scallops, if frozen. Rinse scallops; pat dry with paper towels. Halve any large scallops. On four 8- to 10-inch metal skewers thread scallops. Cover and refrigerate until ready to grill.

For sauce, in a small bowl combine the sweet and sour sauce, basil, Thai seasoning, and garlic. Remove 1/4 cup of the sauce for basting; reserve the remaining sauce until ready to serve.

Fold a 36x18-inch piece of heavy foil in half to make an 18-inch square. Place squash and carrots in center of foil. Sprinkle lightly with salt and black pepper. Bring up 2 opposite edges of foil and seal with a double fold. Fold remaining ends to completely enclose vegetables, leaving space for steam to build.

Grill vegetable packets on the rack of an uncovered grill directly over medium coals for 10 minutes, turning occasionally.

Place scallop kabobs on grill rack. Grill for 5 to 8 minutes more or until scallops are opaque and vegetables are crisp-tender, turning kabobs and vegetable packets once and brushing scallops occasionally with the 1/4 cup sauce the last 2 to 3 minutes of grilling. Serve the scallops and vegetables with the remaining sauce.