Grilled Sweet and Sour Scallops

By sheilaolim

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.

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

Step 1

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.