Grilled Scallop & Zucchini Skewers



Make the most of grilling season with our savory Grilled Scallops & Zucchini Skewers. In just 30 minutes, these colorful, crowd-pleasing skewers are a healthy addition to your next gourmet feast. Sweet summer squash and zucchini are cut into thin ribbons, then skewered alongside tender scallops. With a brush of olive oil and a dash of salt and pepper, these skewers are ready to steal the show at any backyard grilling event.


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  • 24 sea scallops, thawed (if frozen), patted dry
  • 1 large zucchini
  • 1 large yellow squash
  • olive oil
  • sea salt and fresh ground black pepper to taste
  • 8 skewers

To make


Preheat grill. Using a vegetable peeler or mandolin slicer, cut the zucchini and yellow squash lengthwise into thin ribbons. Cut 12 ribbons each, for a total of 24. Thread ribbons onto skewers, alternating between zucchini, scallop, yellow squash until you have 3 scallops and 3 ribbons on each skewer. Brush each side with olive oil; sprinkle with sea salt and fresh ground black pepper. Grill for 2-3 minutes per side. Serve immediately and enjoy!

Serving Suggestions

Serve with steamed rice, roasted potatoes, grilled vegetables or salad.