Doesn’t everyone have dishes that you associate with home? These sweet and sour scallops hold that power for me. This was one of those meals we ate for special occasions. If it was my birthday or a graduation or mother’s day, sweet & sour scallops probably made the menu. And one of the best parts of growing up in the South has to be that the weather stays warm enough to eat this most of the year!
Another thing I love about this meal is the family aspect of it: my dad handled the grill while my mom made the sauce. There’s something so special to me about cooking together as a family that makes this meal even more special!
First of all, these measuring glasses are just about the cutest thing I’ve ever seen!
Combine the rice wine and ginger, then pour over the scallops. Marinate for at least 30 minutes.
The sauce is easy: combine everything, boil for a minute, then remove from heat!
It’s important to serve scallops immediately after pulling them off the grill. Sauce them right before serving!
This recipe comes from an old issue of Southern Living. I don’t know when, because like so many recipe collections before the internet my mom clipped it and pasted it into her recipe book, splattered over the years by grease and sauce.
Grilled Sweet and Sour Scallops
- 1/4 cup rice wine
- 1 tbsp fresh ground ginger
- 1 1/2 pounds fresh scallops, drained
- 1/4 cup ketchup
- 1/4 cup brown sugar
- 2 tbsp soy sauce
- 2 tbsp rice wine vinegar
- 1/4 cup chicken broth
- 1 tsp corn starch
- 1 1/4 tsp sesame oil
- 2-3 garlic cloves, minced
- 1/4 tsp pepper flakes
Best served with white rice and grilled carrots.
- In a small bowl, stir together rice wine and fresh ginger. Thread the scallops onto skewers. My dad’s secret? Soak double the amount and put two skewers in each “stick” of scallops. This way, the slippery scallops won’t slide around or rotate while you’re trying to cook.
- Spread the scallops in a 9×13 dish and pour the rice wine mixture over it; marinate for 30 minutes or more. At the same time, soak wooden skewers in water – this helps the skewers not catch fire when they’re on the grill.
- Combine ketchup, brown sugar, soy sauce, rice wine vinegar, chicken broth, corn starch, sesame oil, garlic cloves, and red pepper flakes in a saucepan. Bring to a boil, and after 1 minute of boiling remove from heat.
- Grill scallops at a temperature of 300-350°F with the lid on for 2-3 minutes on each side. Don’t overcook!
- Pour sauce over scallops just before serving. The sauce is truly addictive and works on the rice as well.
Sweet and sour scallops are one of my favorite fancy summer meals. What meals are synonymous with growing up for you?
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