Grilled Sweet-and-Sour Scallops

Grilled Sweet-and-Sour Scallops Recipe
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.


6 servings

Recipe from

Southern Living

Recipe Time

Prep: 10 Minutes
Cook: 6 Minutes
Chill: 30 Minutes

Nutritional 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


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


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.

April 2001
My Notes

Only you will be able to view, print, and edit this note.

Add Note