Grilled Scallop and Watermelon Kebabs

12 sea scallops

4 cups boiling vegetable or chicken broth

24 1" x 1" watermelon cubes

¼ cup soy sauce

1 tablespoon sesame oil

1 tablespoon minced garlic

1 tablespoon fresh minced ginger

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.  Serves 12 as an appetizer.