Great recipe - very easy to put together and the flavors do not disappoint. The sauce is amazing!! We had it with grilled bok choy. Delicious...
Grilled Sweet-and-Sour Scallops
More From Southern Living
Chill: 30 Minutes
Amount per serving
- Calories: 162
- Calories from fat: 9%
- Fat: 1.7g
- Saturated fat: 0.2g
- Monounsaturated fat: 0.4g
- Polyunsaturated fat: 0.7g
- Protein: 19.5g
- Carbohydrate: 16g
- Fiber: 0.2g
- Cholesterol: 37mg
- Iron: 0.7mg
- Sodium: 477mg
- Calcium: 41mg
- 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.
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