ANOTHER RECIPE FROM "SANDY'S RECIPE ROOM"
http://www.wwnet.net/~joejean/reciperoom.

Grilled Sweet-and-Sour Scallops

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 seasame oil

2 garlic cloves, minced

1/4 to 1/2 teaspoon ground red pepper (optional)

Hot cooked rice

Fresh parsley, chopped

Garnish: green onion tips

6 (12-inch) skewers

Directions

Stir together wice 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.

If using wooden skewers, soak in warm water for 30 minutes and drain. No prep is necessary for metal skewers.

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 degrees to 350 degrees) 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 fresh chopped parsley. Garnish with green onion strips, if desired.

Yield: 6 servings