A unique version of the traditional kebob!
Preparation Time: 45 mins
Cooking Time: 5 mins
Yield: 12 x kebobs
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 kebobs as they are grilled over a medium-hot grill for about 90 seconds per side, turning once. Serve warm.
You will need 12 skewers. If using wooden skewers, pre-soak them for about 5 minutes.