From watermelon.org, this grill-ready and rich-with-flavor recipe combines watermelon cubes with sea scallops.
| 12 sea scallops | |
| 24 1-inch x 1-inch watermelon cubes | |
| 4 cups boiling vegetable or chicken broth | |
| ¼ cup soy sauce | |
| 1 tablespoon sesame oil | |
| 1 tablespoon minced garlic | |
| 1 tablespoon fresh minced ginger |
From watermelon.org, this grill-ready and rich-with-flavor recipe combines watermelon cubes with sea scallops.
| 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 cook for 5 minutes. Drain and cool the scallops. |
| 3. | On each skewer alternate 1 half-moon scallop, then 2 watermelon cubes, then another half-moon scallop. |
| 4. | 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. |
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