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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