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.
All materials courtesy of Family Features. To get more scrumptious recipes like these, and to learn more about the heart benefits of watermelon, visit www.watermelon.org