Source: National Watermelon Board

Grilled Scallops and Watermelon Kebabs
Try these kebabs as an appetizer, or serve with a salad for the main course.
Serves: 12
Prep Time: 15 minutes
Cook Time: 7 minutes


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

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. Serves 12 as an appetizer.