Grilled Scallops and Watermelon Kebobs
A unique version of the traditional kebob!
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.
Tips:
You will need 12 skewers. If using wooden skewers, pre-soak them for about 5 minutes.