How To Prepare Grilled Sweet-And-Sour Scallops?

Product(s):

Canadian Wild Catch Scallops

Canadian Wild Catch Scallops (20/30 Large) | Buy 9 Get 1 Free

Canadian Wild Catch Scallops (10/20 Large) | Buy 9 Get 1 Free

Japanese Hokkaido X-Large Scallops

Japanese Hokkaido X-Large Scallops | Buy 9 Get 1 Free

Preparation time: 10 mins Cooking time: 6 mins Serving:  6

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

Instructions:

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 for 30 minutes, turning once.
3. Soak 6 (12-inch) wooden skewers in warm water for 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.