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.
Nutrition Information
Calories: 36681 Fat: 206g Saturated fat: 25g Unsaturated fat: 124g Carbohydrates: 9104g Sugar: 7444g Sodium: 17730mg Fiber: 481g Protein: 794g Cholesterol: 74mg

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