Grilled Scallops and Watermelon Kebobs

Grilled Scallops and Watermelon Kebobs

A unique version of the traditional kebob!


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Serves: 12 person(s) Change

Preparation Time: 45 mins
Cooking Time: 5 mins

Yield: 12 x kebobs

Diabetes-Friendly Recipe Low-Carb Recipe Dairy-Free Recipe

Ingredients Convert to Imperial

  • 12 large sea scallops
  • 4 cup boiling reduced-sodium chicken or vegetable broth
  • 24 watermelon cubes, 1-inch x 1-inch
  • 1/4 cup reduced-sodium soy sauce
  • 1 Tbsp sesame oil
  • 1 Tbsp minced garlic
  • 1 Tbsp 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 kebobs as they are grilled over a medium-hot grill for about 90 seconds per side, turning once. Serve warm.


You will need 12 skewers. If using wooden skewers, pre-soak them for about 5 minutes.

Thanks to National Watermelon Promotion Board -