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Fish & Seafood
Grilled Scallops and Watermelon Mini Kebabs

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Serves 12 as an appetizer

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