Marinate scallops for about 30 minutes in a mixture of rice wine and fresh ginger then baste them in a sweet soy sauce mixture for an flavorful Asian-style grilled scallop entrée.
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
How to Make It
Stir together rice wine and grated fresh ginger.
Place scallops in a shallow dish or heavy-duty zip-top plastic bag. Add wine mixture; cover or seal, and chill 30 minutes, turning once.
Soak 6 (12-inch) wooden skewers in warm water 30 minutes. Drain.
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; remove from heat, and set aside.
Remove scallops from marinade, discarding marinade. Thread scallops 1/2 inch apart onto skewers.
Grill, covered with grill lid, over medium heat (300° to 350°) 2 to 3 minutes on each side.
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.
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This recipe is amazingly easy and delicious. It is just the right amount of sweet and spicy. I used a little less sesame oil but otherwise made the recipe as written. I pan fried the scallops in a drizzle of olive oil this time but will grill the next time. I served it with creamy risotto and asparagus. YUM! This is definitely a keeper and would make a great
This recipe just didn't work for me at all. I followed the instructions carefully, but found the fresh ginger a little to overpowering flavor on the delicate scallops. Also, my sea scallops may be partially to blame, they came out too soft and not firm enough. Was my first time buying them at a particular grocer. Don't think I'd try this recipe again to be honest.