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Grilled scallops, watermelon make savory entree or appetizer
If you like watermelon and seafood, you’ll love grilling the two together. The National Watermelon Promotion Board suggests grilling scallops and watermelon cubes with a special ginger, sesame oil and garlic sauce that I found to be mouthwatering.
The Board, which serves as a marketing and information organization for watermelon growers across the country, tests new recipes and posts them each year as a way to promote watermelons.
The scallop and watermelon kebabs can serve as both an appetizer and entrée.
During watermelon season, watermelons are a staple at markets, and customers expect to find watermelons at any market and roadside stand, even if watermelons don’t happen to be a grower or retailer’s specialty, some growers say.
But with watermelons’ sweet taste and Vitamin C as well as lycopene, potassium, and citrulline, an important amino acid, they work well in a variety of dishes and not just as dessert slices at picnics and barbeques. For example, Jason Hanselman, NWPB industry affairs associate, suggests substituting slices of watermelon for tomatoes in almost any recipe calling for tomatoes.
Watermelon can be grilled as in the sea scallops and watermelon kebobs recipe. For this simple dish to prepare, here’s what you’ll need:
12 sea scallops
4 cups boiling vegetable or chicken broth
24 1" x 1" watermelon cubes
¼ cup soy sauce
The Board, which serves as a marketing and information organization for watermelon growers across the country, tests new recipes and posts them each year as a way to promote watermelons.
The scallop and watermelon kebabs can serve as both an appetizer and entrée.
During watermelon season, watermelons are a staple at markets, and customers expect to find watermelons at any market and roadside stand, even if watermelons don’t happen to be a grower or retailer’s specialty, some growers say.
But with watermelons’ sweet taste and Vitamin C as well as lycopene, potassium, and citrulline, an important amino acid, they work well in a variety of dishes and not just as dessert slices at picnics and barbeques. For example, Jason Hanselman, NWPB industry affairs associate, suggests substituting slices of watermelon for tomatoes in almost any recipe calling for tomatoes.
Watermelon can be grilled as in the sea scallops and watermelon kebobs recipe. For this simple dish to prepare, here’s what you’ll need:
12 sea scallops
4 cups boiling vegetable or chicken broth
24 1" x 1" watermelon cubes
¼ cup soy sauce
1 tablespoon sesame oil
1 tablespoon minced garlic
1 tablespoon fresh minced ginger
About 12 skewers
To begin, the NWPB suggests cutting the scallops in half across the diameter to create half-moon shapes. Then, place the scallop halves in a single layer in a heatproof casserole dish.
Pour the boiling broth over the scallops, allowing them to poach for five minutes. Then, drain the scallops and allow them to cool.
Now, here comes the fun part. Take your skewers and alternate one scallop half with two watermelon cubes. Then, add another scallop half.
Before grilling the kebabs, mix your soy sauce, sesame oil, garlic and ginger together. Place your kebabs on the grill and brush the kebabs while they are grilling over a medium hot grill. Grill each side about 90 seconds, turning each kebab only once. Serve the kebabs warm.
The recipe serves 12 as an appetizer, which offers an excellent alternative to watermelon slices at a picnic or barbecue, and with the larger scallops, you might serve the kebabs as an entrée.
The tenderness of the scallops and the sweetness of the watermelon cubes with an added touch of ginger flavor taste delicious. If you like other seafood, you may substitute the scallops with peeled shrimp, crab or lobster for the kebabs with the watermelon cubes.
– Bobbie Whitehead
1 tablespoon minced garlic
1 tablespoon fresh minced ginger
About 12 skewers
To begin, the NWPB suggests cutting the scallops in half across the diameter to create half-moon shapes. Then, place the scallop halves in a single layer in a heatproof casserole dish.
Pour the boiling broth over the scallops, allowing them to poach for five minutes. Then, drain the scallops and allow them to cool.
Now, here comes the fun part. Take your skewers and alternate one scallop half with two watermelon cubes. Then, add another scallop half.
Before grilling the kebabs, mix your soy sauce, sesame oil, garlic and ginger together. Place your kebabs on the grill and brush the kebabs while they are grilling over a medium hot grill. Grill each side about 90 seconds, turning each kebab only once. Serve the kebabs warm.
The recipe serves 12 as an appetizer, which offers an excellent alternative to watermelon slices at a picnic or barbecue, and with the larger scallops, you might serve the kebabs as an entrée.
The tenderness of the scallops and the sweetness of the watermelon cubes with an added touch of ginger flavor taste delicious. If you like other seafood, you may substitute the scallops with peeled shrimp, crab or lobster for the kebabs with the watermelon cubes.
– Bobbie Whitehead
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