Scallop & Watermelon Kabobs |
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| Ingredients: | |||||||||||||||||||||||
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12 sea scallops, halved 4 cups vegetable or chicken broth 24 watermelon cubes 1/4 cup soy sauce 1 tablespoon sesame oil 1 tablespoon minced garlic 1 tablespoon fresh minced ginger |
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| Preparation: | |||||||||||||||||||||||
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Place scallop halves in a single layer in a heatproof casserole dish. In a saucepan, bring broth to a boil. Pour over scallops and let sit for 5 minutes. Drain and cool scallops. (Freeze broth for use in soup). In a bowl, mix together soy sauce, sesame oil, garlic and ginger. Skewer scallops and watermelon, alternating one scallop, then 2 watermelon cubes. Brush kabobs with sauce while grilling over medium heat, about 90 seconds on each side, turning once. Serve warm. |
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