Instructions: Stir together rice 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.

Soak 6 (12-inch) wooden skewers in warm water 30 minutes. Drain.

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 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 chopped fresh parsley. Garnish, if desired.

This recipe yields 6 servings.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.