This easy summer dish turns watermelon and scallops into a spicy sweet main dish in no time at all.
Pre-heat the grill. If using charcoal and a chimney fire-starter, once coals are hot, spread them out. Oil the grate to prevent scallops from sticking.
Put watermelon cubes (if using cubes) and scallops on skewers, using two skewers for each set of cubes and scallops.
Mix the lime juice, honey, vinegar, chili garlic sauce and salt. If the ingredients do not come together well, microwave for a few seconds on low power and then stir. Set the mixture aside.
Brush the watermelon (on skewers or in slices) lightly with the sauce. Grill the watermelon for 2-3 minutes on high heat, then turn them over to grill the other side. Add the dry scallops. Cook the scallops for about 4 minutes, then turn them over for just about 2 minutes on the second side, just until they are white and barely opaque. Brush the scallops with a bit of sauce only at the end. While the goal is to get the watermelon and scallops done at the same time, be vigilant as they cook, and take each off as it looks done, even if the timing is not exactly the same for both.
Garnish the watermelon with the ribbons of fresh mint and serve with rice (or rice noodles) and a green salad.
If you don't have an outside gas or charcoal grill, you can make this on the stove top, preferably using a cast iron ribbed grill to get the same grill marks as pictured. If you don't have an indoor grill, use a lightly greased, heavy pan without the skewers for the watermelon and/or scallops.
Even with 1 & 1/2 teaspoons of chili garlic sauce, I didn't find the spicy sweet sauce too spicy. Try it with 1 teaspoon first, then add more as desired.
I find recipes annoying that require just a few fresh herb leaves if you don't have them easily available. Therefore, I listed the mint leaves as optional. Still, if at all possible, use them; they really add a refreshing and nice touch to the finished dish.