Asian Style Grilled Sweet And Sour Scallops Recipe

Ingredients for Asian Style Grilled Sweet And Sour Scallops

• 2 pounds scallops
• 1 tablespoon grated fresh ginger
• 1/2 cup rice wine
• 1/2 cup brown sugar
• 1/2 cup ketchup
• Chicken Broth
• 2 tablespoons rice vinegar
• 2 tablespoons soy sauce
• 1 tablespoon cornstarch
• 1 teaspoon sesame oil
• Garlic
• Dried Red Pepper Flakes
• Cooked rice, for serving
• Green Onion

How to Make Asian Style Grilled Sweet And Sour Scallops

1. In a bowl, whisk together 1/2 cup rice wine and 1 tablespoon grated fresh ginger. Pour mixture into a large resealable plastic bag. Add 2 pounds of scallops, seal the bag, and gently toss to coat.
2. Refrigerate the scallops for at least 35 minutes (or up to 2 hours for maximum flavor infusion).
3. Soak 6 wooden skewers in cold water for at least 30 minutes to prevent burning during grilling.
4. In a medium saucepan, combine 1/2 cup brown sugar, 1/2 cup ketchup, 1/4 cup chicken broth, 2 tablespoons rice vinegar, 2 tablespoons soy sauce, 1 tablespoon cornstarch, 1 teaspoon sesame oil, 2 cloves minced garlic, and 1/4 teaspoon red pepper flakes (or more, to taste).
5. Bring the sauce to a boil over medium heat, stirring constantly. Reduce heat and simmer for 1 minute, or until the sauce has thickened.
6. Remove the scallops from the marinade and discard the marinade.
7. Thread the scallops onto the soaked skewers, leaving about 1/2-inch space between each scallop.
8. Preheat grill to medium heat. Grill the skewers for 2-3 minutes per side, or until the scallops are cooked through and slightly browned.
9. Brush the scallops generously with the prepared sweet and sour sauce during the last minute of grilling.
10. Serve the grilled scallops immediately, drizzled with any remaining sauce. Garnish with cooked rice and chopped green onions. Enjoy!