Grilled Scallops with Korean Barbecue Sauce

We had good friends over last weekend for a little sup. We hadn't seen them in quite a while and we had originally planned to do one of our entertaining favorites: Schmidt Scallops. That recipe was an adaptation of an old family recipe of my wife's for chicken. It's essentially a vinaigrette marinade. Let the scallops marinade for an hour then grill. But this time I decided to try something new. I had made a Korean taco recipe a while back. While the recipe itself needed work, the sauce was pretty good. I tweaked it of course - isn't that half the fun? - and made a jar full. Here is the recipe for the sauce:

Ingredients
3 tbsp Sugar
1 or 2 tbsp Sriracha (to taste - 2 tbsp makes a pretty fiery sauce)
2 tbsp low-sodium soy sauce
2 tsp sesame oil
1 tsp Mirin

Throw all the ingredients together and stir to combine. If you want to mellow the sauce a bit add 1tbsp orange juice.

To grill scallops you want a small but hot fire. Let the grill get good and hot, then scrape it off well. Then oil it using vegetable oil. Put a tbsp on a paper towel and use tongs to rub the grill area where you'll put the scallops. Season the scallops then put on the grill. You will need to watch them carefully. When they look about 1/3 cooked through, about 2-3 minutes. Gently flip them with tongs. You may need to use the tong as a mini spatula. Be gentle so they don't fall apart. Cook another 1-2 minutes. I like mine still milky but just warmed up in the middle. If you like yours more well done, leave them on a minute or two longer.

Remember, you start with sushi. After a few minutes they are grilled, a few minutes later they are charcoal. Better a minute less than a minute more.

We served this with a spicy Indian greenbean salad (recipe coming in a few days) and some good crusty bread.