Spicy scallop and zucchini kebabs

Ingredients:

For the chutney sauce:

• 1/2 cup fresh cilantro
• 1/4 cup fresh mint
• 1/4 cup coconut milk
• Juice of 1 lime
• 1 jalapeño pepper, seeds removed
• 1 small clove of garlic
• 1 teaspoon of sugar
• Coarse salt

For shashlik:

• 4 tbsp (60 g) butter
• 1 small clove of garlic, chopped
• 1/2 teaspoon cumin seeds
• 1/2 tsp coriander seeds, crushed
• 1/8 tsp ground chili pepper
• Coarse salt
• 12 - 18 large scallops, sickle muscles removed
• 2 small zucchinis, cut into slices about 2 cm thick.
• Vegetable oil, for grilling
• Lime wedges, for serving

Preparation:

1. Prepare the chutney sauce: In a blender, combine cilantro, mint, coconut milk, lime juice, jalapeño pepper, garlic, sugar, and 1/2 teaspoon salt. Blend until smooth. Transfer the chutney to a bowl, cover with plastic wrap, and refrigerate until ready to serve.
2. Prepare the shashlik: Melt the butter in a skillet. Add the garlic, cumin, coriander, chili pepper, and 1/2 teaspoon salt; cook, stirring, for 4 minutes. Remove the skillet from the heat and let it cool slightly.
3. Preheat the grill to medium. Soak 4-6 wooden skewers in water for 15 minutes. Thread the scallops and zucchini slices onto the skewers. Brush the grill with vegetable oil. Stir in the seasoned butter, then coat the scallops and zucchini, season with salt. Place the skewers on the grill and cook until the scallops are just cooked through, 3-4 minutes per side. Brush the skewers with the remaining herb butter and serve with chutney and lime wedges.