Wednesday, September 10, 2008

Sweet & Sour Grilled Scallops

This is one of my favorite scallop recipes. It's pretty easy to make, but it does involve quite a few ingredients. Great for a Friday night dinner. Scallops can be substituted with shrimp.

  • 1/4 cup rice wine
  • 1 tablespoon grated fresh ginger
  • 1 1/2 pounds fresh Maine 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

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.
Source:Sweet & Sour

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