Grilled Scallops & Watermelon Kebabs

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Appetizers, Dips & Salsa

Serves: 12
Cups of Fruits & Vegetables per Serving:
Think Variety; Think Color: Red


12 sea scallops
4 cups boiling vegetable or chicken broth
24 1” x 1” watermelon cubes
1/4 cup soy sauce
1 tablespoon sesame oil
1 tablespoon minced garlic
1 tablespoon fresh minced ginger


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. 

Nutritional Information

  • Calories:    
  • Carbohydrates:    g
  • Total Fat:    g
  • Cholesterol:    mg
  • Saturated Fat:   g
  • Dietary Fiber:    g
  • % of Calories from Fat:    %
  • Sodium:     mg
  • Protein:    g
  • Recipe Credit
  • Recipe courtesy of the Watermelon Board



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