Grilled Sweet-and-Sour Scallops |
|
 |
Prep Time: 10 Minutes Cook Time: 6 Minutes |
Ready In: 16 Minutes Servings: 6 |
|
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. 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 |
Directions:
1. Stir together rice wine and grated fresh ginger.
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.
3. Soak 6 (12-inch) wooden skewers in warm water 30 minutes. Drain.
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.
5. Remove scallops from marinade, discarding marinade. Thread scallops 1/2 inch apart onto skewers.
6. Grill, covered with grill lid, over medium heat (300° to 350°) 2 to 3 minutes on each side.
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.
|
|