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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.

Recipe by Southern Living April 2001

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Recipe Summary

prep:
10 mins
cook:
6 mins
chill:
30 mins
total:
46 mins
Yield:
6 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Stir together rice wine and grated fresh ginger.

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  • 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.

Nutrition Facts

162 calories; calories from fat 9%; fat 1.7g; saturated fat 0.2g; mono fat 0.4g; poly fat 0.7g; protein 19.5g; carbohydrates 16g; fiber 0.2g; cholesterol 37mg; iron 0.7mg; sodium 477mg; calcium 41mg.
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