3 tablespoons soy sauce
1 tablespoon Mirin (Chinese rice wine)
1/4 teaspoon hot Asian garlic chili sauce
1 teaspoon grated fresh ginger
1 teaspoon garlic, finely chopped
1 pinch sugar
1 teaspoon sesame oil
12 large sea scallops, halved
12 thin slices bacon
24 wooden toothpicks, soaked in water for 1 hour
Preparation
In a bowl, combine the soy sauce, Mirin, chili sauce, ginger, garlic, sugar andoil. Add scallops and toss well. Set aside to marinate for 1/2 hour underrefrigeration.
Cook the bacon until lightly browned but only about half cooked. It must stillbe flexible enough to wrap around the scallops. Cut each piece in half.
Preheat your grill to a medium heat.
Remove the scallops from the marinade and pat dry. Wrap each scallop in a pieceof bacon and secure it with a toothpick.
Place the wrapped scallops on the grill and cook for about 6 minutes until baconis crispy and the scallops are firm. Watch for flare ups and turn them often.Serve immediately.
