Grilled Sweet-and-Sour Scallops

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.

Yield: 6 servings
Recipe from Southern Living

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Recipe Time

Cook Time:
Prep Time:
Chill: 30 Minutes

Nutritional Information

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

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

Preparation

  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.
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