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Grilled Scallop and Watermelon Kabobs

Tofu FirecrackersRecipe courtesy of the National Watermelon Promotion Board.

Recipe Ingredients:

12 sea scallops
4 cups boiling vegetable or chicken broth
24 (1x1-inch) watermelon cubes
1/4 cup soy sauce
1 tablespoon sesame oil
1 tablespoon minced garlic
1 tablespoon fresh minced ginger

Cooking Directions:

  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 poach for 5 minutes.
  3. Drain and cool the scallops.
  4. On each skewer alternate 1 half-moon scallop, then 2 watermelon cubes, then another half-moon scallop.
  5. 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.

Makes 12 servings.

Recipe and photograph courtesy of the National Watermelon Promotion Board.