INGREDIENTS
•
1/4 cup rice wine
•
1 tablespoon grated fresh ginger
•
1 1/2 pounds sea scallops, drained
•
1/4 cup firmly packed brown sugar
•
1/4 cup ketchup
•
1/4 cup chicken broth
•
2 tablespoons rice vinegar
•
2 tablespoons soy sauce
•
1 teaspoon cornstarch
•
1 teaspoon sesame oil
•
2 garlic cloves, minced
•
1/4 to 1/2 teaspoon ground red pepper (optional)
•
Hot cooked rice
•
Fresh parsley, chopped
•
Garnish: green onion strips