ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Grilled Sweet-and-Sour Scallops

Prep time 10 mins
Cook time 6 mins
Chill time 30 mins
Yield 6 servings
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.

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

Nutrition Information

  • calories 162
  • caloriesfromfat 9 %
  • fat 1.7 g
  • satfat 0.2 g
  • monofat 0.4 g
  • polyfat 0.7 g
  • protein 19.5 g
  • carbohydrate 16 g
  • fiber 0.2 g
  • cholesterol 37 mg
  • iron 0.7 mg
  • sodium 477 mg
  • calcium 41 mg

How to Make It

  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; cover or seal, and chill 30 minutes, turning once.

  3. Soak 6 (12-inch) wooden skewers in warm water 30 minutes. Drain.

  4. 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.

  5. Remove scallops from marinade, discarding marinade. Thread scallops 1/2 inch apart onto skewers.

  6. Grill, covered with grill lid, over medium heat (300° to 350°) 2 to 3 minutes on each side.

  7. 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.