Chris's Grilled Scallops on a Stick With Sriracha Dipping Sauce

1. 1

   In a small sauce pan, heat the vinegar, sugar, and jelly until the sugar is dissolved.

2. 2

   Add the garlic, Sriracha or Tabasco sauce, and mirin and simmer for 5 minutes.

3. 3

   Whisk the cornstarch and cold water together.

4. 4

   Add into the sauce mixture, whisking until thickened to a sauce consistency.

5. 5

   Remove from heat, add the cilantro and let cool for 1 hour.

6. 6

   Set up your grill for direct grilling over high heat.

7. 7

   Scallops are delicate so you want to make sure your grates are thoroughly clean, preheated, and well oiled or seasoned.

8. 8

   Otherwise, your scallops will definitely stick and tear.

9. 9

   If you are using stainless or porcelain grates, moisten a towel with oil and rub it on the grates about a minute before grilling.

10. 10

    Put the grates over the flame 10-15 minutes before starting to cook.

11. 11

    Place your scallops on skewers (if using wood skewers, they should have been soaked in water for 1 hour prior to threading the scallops).

12. 12

    To keep the scallops from spinning, use two skewers.

13. 13

    Season the scallops with a few pinches of sea salt.

14. 14

    Grill scallops over high heat for 2 minutes per side.

15. 15

    Garnish with cilantro and a drizzle of the chili sauce.

16. 16

    Serve with extra dipping sauce.

* Per serving · 4 servings · Values may vary.