Grilled Scallop and Watermelon Kebabs

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  • Yields

    12 servings


Ingredients

Instructions

  1. Cut the scallops into halves across the diameter to create half-moon shapes. Place them in a heatproof casserole dish in a single layer.
  2. Pour the boiling clear broth over the scallops and let them cook for 5 minutes. Drain and cool the scallops.
  3. On each skewer alternate 1 half-moon scallop, then 2 watermelon cubes, then another half-moon scallop.
  4. 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.


Nutritional Facts

Serving size
1
Calories per serving
60
Fat per serving
1.5g
Cholesterol per serving
<5mg
Sodium per serving
520mg
Carbohydrates per serving
8g
Sugar per serving
5g
Protein per serving
3g

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