Spiced Scallop Zucchini Kebabs
Ingredients
- 1/2 cup lightly packed fresh cilantro
- 1/4 cup lightly packed fresh mint
- 1/4 cup light coconut milk
- Juice of 1 lime
- 1 jalapeño pepper, seeds removed
- 1 small clove garlic
- 1 teaspoon sugar
- Kosher salt
- 4 tablespoons unsalted butter
- 1 small clove garlic, minced
- 1/2 teaspoon cumin seeds
- 1/2 teaspoon coriander seeds, cracked
- 1/8 teaspoon hot paprika
- Kosher salt
- 12 to 18 large sea scallops, muscles removed
- 2 small zucchini, cut into 1/2-to- 3/4-inch-thick rounds
- Vegetable oil, for brushing
- Lime wedges, for serving
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