Nutrition per serving may change if servings are adjusted.
12 fresh or frozen sea scallops (about 1¼ pounds total)
1 tablespoon olive oil
1 tablespoon Dijon-style mustard
1 tablespoon honey
1 tablespoon snipped fresh parsley
1 clove garlic, minced
¼ teaspoon black pepper
1 medium yellow summer squash, sliced lengthwise into planks
1 medium zucchini, sliced lengthwise into planks
Fresh parsley leaves
Thaw scallops, if frozen. Rinse scallops and pat dry with paper towels.
In a small bowl combine olive oil, mustard, honey, snipped parsley, garlic and black pepper. Brush the squash and zucchini planks with half of the olive oil mixture. Brush scallops with remaining half of the mixture.
For a charcoal grill, place scallops and vegetables on the greased grill rack directly over medium-hot coals. Grill, uncovered, for 4 to 6 minutes or until scallops turn opaque and vegetables are crisp-tender, turning occasionally to cook evenly. (For a gas grill, preheat grill. Reduce heat to medium-high. Place scallops and vegetables on greased grill rack directly over heat. Cover and grill as above.)
Divide scallops among four serving plates. Cut up grilled squash planks and divide into four servings. Sprinkle the scallops and vegetables with additional fresh parsley and serve with lemon wedges.