Try something different on the BBQ this summer with our watermelon and scallop kebabs. Juicy and refreshing summer food.
- 12 scallops, shelled
- 1 litre chicken stock
- 24 - 2½ cm x 2½cm watermelon cubes
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- 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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