Grilled scallop and watermelon mini kebabs

Grilled scallop and watermelon mini kebabs. This makes a great appetizer. Photo Courtesy/WWW.WATERMELON.OR

Cut scallops in half across the diameter to create half-moon shapes. In a heat-proof casserole dish, place scallops in a sauce pan.

Bring broth to a boil and pour over scallops. Allow to poach for five minutes. Drain scallops and cool in refrigerator.

In a small bowl, mix together soy sauce, sesame oil, garlic and ginger.

Set aside.

Heat grill to medium high. On each skewer alternate one half-moon scallop, two watermelon cubes and another half-moon scallop. Brush kebobs with dressing, place on greased grill and cook, turning once, about 90 seconds per side.

Continue to baste kebobs with dressing as they cook. Serve immediately.

Snow-capped watermelon mountains

These delightfully tasty 'mountains' make the perfect summer afternoon activity for children of all ages. They are fun to make and even more fun to eat.

12 three- to four-inch tall pieces of seedless watermelon, cut into pyramid shapes
1 cup 35 per cent whipping cream
1 tbsp icing sugar
8 oz white chocolate, shaved
3/4 cup sweetened shredded coconut

Arrange three pyramids each on four serving plates.

Whip cream in a bowl with electric mixer on high adding icing sugar to taste, until soft peaks form and top each pyramid.

Decorate with white chocolate and shredded coconut. Serve immediately.

Frosted watermelon
Seedless watermelon cut into 1/2- to 3/4-inch thick slices
Yogurt
Granola or similar cereal

Using your favorite cookie cutters cut shapes out of a 1/2- to 3/4-inch thick slices of seedless watermelon.

Frost with vanilla or other flavoured yogurt. Sprinkle with granola.

~ Recipes courtesy of the www.watermelon.org