Watermelon and Scallop Kebabs

Watermelon and Scallop Kebabs

Try something different on the BBQ this summer with our watermelon and scallop kebabs. Juicy and refreshing summer food.

Watermelon and Scallop Kebabs
Serves: 12
  • 12 scallops, shelled
  • 1 litre chicken stock
  • 24 -  2½ cm x 2½cm watermelon cubes
For basting
  • ⅓ cup soy sauce
  • 1 tablespoon sesame oil
  • 1 tablespoon minced garlic
  • 1 tablespoon fresh minced ginger
  1. Cut the scallops into halves across the diameter to create half-moon shapes and place, in a single layer, in a heatproof casserole dish .
  2. Pour the boiling clear broth over the scallops and leave them to cook for 5 minutes.
  3. Drain and cool the scallops.
  4. On each skewer alternate 1 half-moon scallop, then 2 watermelon cubes, then another half-moon scallop.
  5. For the basting mixture; Mix together the soy sauce, sesame oil, garlic and ginger.
  6. Brush the kebabs as they are grilled over a medium hot grill for about 90 seconds per side turning once.
  7. Serve warm.

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