Grilled Sweet-and-Sour Scallops

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.