Grilled Scallop and Watermelon Kebabs

Ingredients

12 sea scallops
4 cups boiling vegetable or chicken broth
24 1 inch X 1 inch watermelon cubes
1/4 cup soy sauce
1 tablespoon sesame oil
1 tablespoon minced garlic
1 tablespoon fresh minced ginger

Instructions

Cut the scallops into halves across the diameter to create half-moon shapes. Place them in a heatproof casserole dish in a single layer. Pour the boiling clear broth over the scallops and let them poach for 5 minutes. Drain and cool the scallops. On each skewer alternate 1 half-moon scallop, then 2 watermelon cubes, then another half-moon scallop. Mix together the soy sauce, sesame oil, garlic and ginger and brush the kebabs as they are grilled over a medium hot grill for about 90 seconds per side turning once. Serve warm.

Servings

Serves 12 as an appetizer

Tags