Prep Time
10 Mins
Cook Time
6 Mins
Chill Time
30 Mins
Yield
6 servings

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.

How to Make It

Step 1

Stir together rice wine and grated fresh ginger.

Step 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.

Step 3

Soak 6 (12-inch) wooden skewers in warm water 30 minutes. Drain.

Step 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.

Step 5

Remove scallops from marinade, discarding marinade. Thread scallops 1/2 inch apart onto skewers.

Step 6

Grill, covered with grill lid, over medium heat (300° to 350°) 2 to 3 minutes on each side.

Step 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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Ratings & Reviews

Adshehan's Review

dfurgy
July 15, 2012
N/A

njcook's Review

Adshehan
July 04, 2011
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...

dfurgy's Review

19Sonja68
September 04, 2010
This recipe is amazingly easy and delicious. It is just the right amount of sweet and spicy. I used a little less sesame oil but otherwise made the recipe as written. I pan fried the scallops in a drizzle of olive oil this time but will grill the next time. I served it with creamy risotto and asparagus. YUM! This is definitely a keeper and would make a great

19Sonja68's Review

doodles
July 28, 2010
This recipe just didn't work for me at all. I followed the instructions carefully, but found the fresh ginger a little to overpowering flavor on the delicate scallops. Also, my sea scallops may be partially to blame, they came out too soft and not firm enough. Was my first time buying them at a particular grocer. Don't think I'd try this recipe again to be honest.

doodles's Review

njcook
July 07, 2009
This is a savory sauce recipe. We grilled one time and pan sauteed twice. I think basting in the pan was the best. Stir-fried veggies and you have a filling meal. Thanks.