Sheilas Scallop Elegance Food

ASIAN-STYLE GRILLED SWEET AND SOUR SCALLOPS

Steps:

• In a bowl stir together the rice wine with 1 tablespoon fresh ginger, then pour the mixture into a ziploc resealable plastic bag, add in the scallops seal bag then turn to coat with the mixture.
• Chill scallops for 35 minutes (no longer than stated time or the rice wine will start to "cook" the scallops!).
• Meanwhile soak 6 (12-inch) wooden skewers in cold water for 30 minutes minimum.
• In a saucepan combine the brown sugar, ketchup, broth, rice vinegar, soy sauce, cornstarch, sesame oil, minced garlic and red pepper flakes (if using) bring to a boil over medium heat, stirring constantly, boil for 1 minute; set aside.
• Remove scallops and discard the marinade.
• Thread scallops leaving about 1/2-inch apart onto the soaked wooden skewers.
• Grill over medium heat for 2-3 minutes on each side (time will vary depending on the size of your scallops).
• Brush scallops with the prepared brown sugar sauce, then serve immediately with remaining sauce.
• Serve with cooked rice and chopped green onions.

SKEWERED HONEY-GLAZED SCALLOPS WITH PEACH SALSA

Steps:

• Mix peaches, red bell pepper, green onions, 2 tablespoons lime juice, chopped cilantro, jalapeño, 1 teaspoon ginger, and garlic in small bowl to blend. Season to taste with salt and pepper. (Salsa can be made 2 hours ahead. Cover and refrigerate.)
• Whisk soy sauce, sesame oil, and remaining 1 teaspoon ginger in medium bowl to blend. Add scallops and stir to coat. Let stand 30 minutes at room temperature, turning occasionally.
• Prepare barbecue (medium-high heat). Whisk honey and remaining 1 tablespoon lime juice in another small bowl. Thread 4 scallops on each of 4 metal skewers. Sprinkle with salt and pepper. Grill scallops until just opaque in centers, brushing occasionally with honey glaze, about 2 minutes per side.
• Spoon salsa into center of platter. Remove scallops from skewers and arrange atop salsa. Sprinkle with cilantro leaves and serve.