Prep 1 hr 4 mins
Cook 15 mins
Entered for safe-keeping for outdoor grilling. Chris Grove (Nibblemethis.com) derived this variation from "On a Stick", & I have tweaked in case Sriracha sauce is too hard to find. Sriracha sauce is a paste of chili peppers, distilled vinegar, garlic, sugar and salt. Traditional Thai Sriracha is tangier, sweeter and thicker in texture than non-Thai, but the U.S.-made Huy Fong Foods sauce made Sriracha a more common condiment. For genuine Thai Sriracha, many prefer Shark Brand from Thailand; a recipe: http://www.shesimmers.com/2010/03/homemade-sriracha-how-to-make-authentic.html. Huy Fong sauce clones: Chili Hot Sauce Recipe - Sriracha Style #373759 & Rooster Style Chili Paste (Sriracha) #312209. Apparently some Thai people residing in the U.S. prefer to substitute Tabasco, Cholula or Valentina hot red sauces for Sriracha. (Note: the double-skewer technique also works great for shrimp.) Serves 4 as a main course or 8 as appetizers. Prep time includes sauce cooling time.
- 1 lb sea scallops
- 1⁄2 cup rice wine vinegar
- 1⁄2 cup sugar
- 1⁄4 cup red currant jelly or 1⁄4 cup plum jelly
- 1 garlic clove, minced (about 2 teaspoons)
- 1 tablespoon sriracha sauce or 1 tablespoon Tabasco sauce or 1 tablespoon hot chili sauce
- 2 teaspoons mirin
- 1 tablespoon cornstarch
- 3 tablespoons water
- 1 tablespoon cilantro, chopped
- sea salt, to taste
- In a small sauce pan, heat the vinegar, sugar, and jelly until the sugar is dissolved. Add the garlic, Sriracha or Tabasco sauce, and mirin and simmer for 5 minutes.
- Whisk the cornstarch and cold water together. Add into the sauce mixture, whisking until thickened to a sauce consistency. Remove from heat, add the cilantro and let cool for 1 hour.
- Set up your grill for direct grilling over high heat.
- Scallops are delicate so you want to make sure your grates are thoroughly clean, preheated, and well oiled or seasoned. Otherwise, your scallops will definitely stick and tear. If you are using stainless or porcelain grates, moisten a towel with oil and rub it on the grates about a minute before grilling.
- Put the grates over the flame 10-15 minutes before starting to cook.
- Place your scallops on skewers (if using wood skewers, they should have been soaked in water for 1 hour prior to threading the scallops). To keep the scallops from spinning, use two skewers.
- Season the scallops with a few pinches of sea salt.
- Grill scallops over high heat for 2 minutes per side.
- Garnish with cilantro and a drizzle of the chili sauce. Serve with extra dipping sauce.