Asian-Style Grilled Sweet and Sour Scallops

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 51mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
Advertisement

DIRECTIONS

  • In a bowl stir together the rice wine with 1 tablespoon fresh ginger, then pour the mixture into a ziploc resealable plastic bag, add in the scallops seal bag then turn to coat with the mixture.
  • Chill scallops for 35 minutes (no longer than stated time or the rice wine will start to "cook" the scallops!).
  • Meanwhile soak 6 (12-inch) wooden skewers in cold water for 30 minutes minimum.
  • In a saucepan combine the brown sugar, ketchup, broth, rice vinegar, soy sauce, cornstarch, sesame oil, minced garlic and red pepper flakes (if using) bring to a boil over medium heat, stirring constantly, boil for 1 minute; set aside.
  • Remove scallops and discard the marinade.
  • Thread scallops leaving about 1/2-inch apart onto the soaked wooden skewers.
  • Grill over medium heat for 2-3 minutes on each side (time will vary depending on the size of your scallops).
  • Brush scallops with the prepared brown sugar sauce, then serve immediately with remaining sauce.
  • Serve with cooked rice and chopped green onions.
Advertisement