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

A unique version of the traditional kebob!

Author: National Watermelon Promotion Board -
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


    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.

Nutritional Information
(Per Serving)

Calories:41 cals
Kilojoules:171 kJ
Fat:1.3 g
Carbohydrates:3.5 g
Protein:4.5 g
Cholesterol:4.9 mg
Sodium:376 mg
Saturated Fat:0.2 g
Fiber:0.2 g
Calcium:13.0 mg
Total Sugars:1.7 g

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