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.
Southern Living APRIL 2001
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.
Go to full version of