Grilled Sweet-And-Sour Scallops Recipe

These tender sea scallops are marinated in ginger and rice wine before being grilled to perfection. They are finished with a vibrant, tangy sweet-and-sour glaze for a sophisticated seafood dish.

Posted by Aussie Meat and for this fabulous recipe, we thank SOUTHERN LIVING for the recipe.

Ingredients

• 1/4 cup rice wine

• 1 tablespoon grated fresh ginger

• 1 1/2 pounds sea scallops, drained

• 1/4 cup firmly packed brown sugar

• 1/4 cup ketchup

• 1/4 cup chicken broth

• 2 tablespoons rice vinegar

• 2 tablespoons soy sauce

• 1 teaspoon cornstarch

• 1 teaspoon sesame oil

• 2 garlic cloves, minced

• 1/4 to 1/2 teaspoon ground red pepper (optional)

• Hot cooked rice

• Fresh parsley, chopped

• Garnish: green onion strips

Instructions

1. Stir together rice wine and grated fresh ginger.
2. Place scallops in a shallow dish or heavy-duty zip-top plastic bag. Add wine mixture
3. cover or seal, and chill for 30 minutes, turning once.
4. Soak 6 (12-inch) wooden skewers in warm water for 30 minutes. Drain.
5. Bring 1/4 cup brown sugar, ketchup, chicken broth, rice vinegar, soy sauce, cornstarch, sesame oil, minced garlic, and, if desired, red pepper to a boil in a saucepan over medium heat, stirring constantly. Boil 1 minute
6. remove from heat, and set aside.
7. Remove scallops from marinade, discarding marinade. Thread scallops 1/2 inch apart onto skewers.
8. Grill, covered with grill lid, over medium heat (300° to 350°) 2 to 3 minutes on each side.
9. Brush scallops with brown sugar sauce, and serve immediately with remaining sauce. Serve scallops over hot cooked rice with chopped fresh parsley. Garnish, if desired.