Prep Time: 15 minutes
Cook Time: 5 minutes
Ingredients:
- 12 sea scallops
- 4 cups boiling vegetable or chicken broth
- 24 1" x 1" watermelon cubes
- 1/4 cup soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon minced garlic
- 1 tablespoon fresh minced ginger
Preparation:
Serves 12 as an appetizer.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 kebabs as they are grilled over a medium hot grill for about 90 seconds per side turning once. Serve warm.
