Ingredients
SHELLFISH
2 pounds sea scallops
8 10 inch wooden skewers soaked in water 30 minutes and drained
oil for greasing grill
SZECHWAN SAUCE
1 1 inch ginger, peeled and quartered
4 large garlic cloves, quartered
2 green onions, cut into pieces
2 T vegetable oil
1/2 tsp crushed red pepper
3 T sugar
5 tsp soy sauce
3 T catsup
2 T dry white wine
1 tsp white vinegar
1 tsp sesame oil
Preparation
Marinage scallops: Place scallops in large plastic bag set in bowl. Pour marinade over. Secure with a twister seal and turn to make sure that ll surfaces of scallops touch marinade. Let sit at room temp 1 hour, turning occasionally.
Fifteen minutes before scallops are ready to be cooked, combine ginger, garlic, and green onion pieces in food processor container and coarsely chop
Thread drained scallops on skewers.
Prepare Sauce: Heat vegetable oil in heavy bottomed skillet or work. Then saute chopped ginger, garlic, and green onions for about 1 minute.
Meanwhile, combine red pepper, sugar, soy sauce, catsup, wine, vinegar, and sesame oil. Stir into onion mixture, simmer 1 more minute.
Grill Scallops: Place scallops on prepared grill and cook about 2 to 3 minutes on each side or until scallops have lost their translucency.
