Grilled Sweet-And-Sour Scallops Recipe

Name: Grilled Sweet-And-Sour Scallops
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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 (300u00b0 to 350u00b0) 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.

234

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1/4 cup rice wine, 1 tablespoon grated fresh ginger, 1 1/2 pounds sea scallops, drained, 1/4 cup firmly packed brown sugar, and more.

Yes, Grilled Sweet-And-Sour Scallops falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Grilled Sweet-And-Sour Scallops

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions