1/2 cup chopped onion
1/2 cup chopped fresh mushrooms
1 clove garlic, minced
4 green onions, sliced
3 (4 ounce) cans anchovy fillets
2 tablespoons honey
1 1/2 tablespoons soy sauce
1 1/2 teaspoons rice wine vinegar
salt and pepper to taste
1 teaspoon fish sauce
1 teaspoon sesame oil
1 teaspoon fresh lemon juice
1 teaspoon crushed red pepper flakes
In a large heavy skillet, mix onion and mushrooms. Add garlic, green onions, anchovy, honey, soy sauce, vinegar, salt and pepper. Bring to a boil, stirring, until all ingredients are well mixed. Reduce heat to low. Cover, and simmer 3 1/2 to 4 minutes.
Strain excess liquid from vegetables and sauces, reserving half (1 cup) for other uses. Bring to a boil.
Strain vegetables and dip into vegetable sauce. Dice ricotta cheese, then spread over vegetables. Repeat layering with the remaining vegetables and vegetables.
Arrange edges of scallops around center of a grape; pour or fill with vegetable sauce and spread evenly to red; serve.