Grilled Sweet-and-Sour Scallops

Ingredients

• 0.3 cup firmly brown sugar packed
• 0.3 cup chicken broth 
• 6 servings rice hot cooked
• 1 teaspoon cornstarch 
• 1 tablespoon ginger fresh grated
• 6 servings parsley fresh chopped
• 2  garlic cloves minced
• 6 servings garnish: green onion strips 
• 0.3 cup catsup 
• 2 tablespoons rice vinegar 
• 0.3 cup rice wine 
• 1.5 pounds sea scallops drained
• 1 teaspoon sesame oil 
• 2 tablespoons soya sauce 

Equipment

• sauce pan
• grill
• ziploc bags
• skewers
• wooden skewers

Directions

1. Stir together rice wine and grated fresh ginger.
2. Place scallops in a shallow dish or heavy-duty zip-top plastic bag.
3. Add wine mixture; cover or seal, and chill 30 minutes, turning once.
4. Soak 6 (12-inch) wooden skewers in warm water 30 minutes.
5. Drain.
6. 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.
7. Remove scallops from marinade, discarding marinade. Thread scallops 1/2 inch apart onto skewers.
8. Grill, covered with grill lid, over medium heat (300 to 35
9. to 3 minutes on each side.
10. Brush scallops with brown sugar sauce, and serve immediately with remaining sauce.
11. Serve scallops over hot cooked rice with chopped fresh parsley.
12. Garnish, if desired.