Grilled Scallop and Watermelon Mini Kebabs
Contributed by: News Canada
(NC) - The sweet flavour of watermelon pairs well with the tangy taste of garlic and the savoury combination of soy and sesame. This unique marriage of scallops and watermelon delivers a surprising taste and texture sensation.
- 12 sea scallops 12
- 4 cups boiling vegetable or chicken broth 1 L
- 1/4 cup soy sauce 50 mL
- 1 tbsp sesame oil 15 mL
- 1 tbsp minced garlic 15 mL
- 1 tbsp minced ginger 15 mL
- 12 wooden skewers, soaked in warm water 12
- 24 1-inch square (2.5 cm) watermelon cubes 24
Cut scallops in half across the diameter to create half-moon shapes. In a heatproof casserole dish, place scallops in a sauce pan. Bring broth to a boil and pour over scallops. Allow to poach for 5 minutes. Drain scallops and cool in refrigerator.
In a small bowl, mix together soy sauce, sesame oil, garlic and ginger. Set aside.
Preheat grill to medium high. On each skewer alternate 1 half-moon scallop, 2 watermelon cubes and another half-moon scallop. Brush kebobs with dressing, place on greased grill and cook, turning once, approximately 90 seconds per side. Continue to baste kebobs with dressing as they cook. Serve immediately.
Serving Size: Make 12 Servings As An Appetizer