Watermelon and Scallop Kebabs

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

Watermelon and Scallop Kebabs

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Author: The Cook


  • 12 scallops, shelled
  • 1 litre chicken stock
  • 24 -   2½ cm x 2½cm watermelon cubes

For basting

  • 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 and place, in a single layer, in a heatproof casserole dish .
  • Pour the boiling clear broth over the scallops and leave them to cook 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.
  • For the basting mixture; Mix together the soy sauce, sesame oil, garlic and ginger.
  • Brush the kebabs as they are grilled over a medium hot grill for about 90 seconds per side turning once.
  • Serve warm.
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