Grilled Scallops and Watermelon Mini Kebabs
Serves
Serves 12 as an appetizer
Ingredients
- 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
Preparation
- 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.
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