Appetizers, Dips and Snacks: Appetizers and Tapas: Grilled Scallops and Watermelon Kebobs

A unique version of the traditional kebob!

Author: National Watermelon Promotion Board - www.watermelon.org
Date: December 05, 2012

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

Serves: 12 person(s)
Yield: 12 x kebobs

Preparation Time: 45 mins
Cooking Time: 5 mins

Ingredients:

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

Directions:

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.