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12 large Scallops, Halved
*** SAUCE ***
1 cup Water
¼ Lemon, Juiced
1 cup Chardonnay
1 tablespoon Butter
2 teaspoon Honey
1 pinch Salt
½ Garlic Clove, Diced
Cornstarch, Paste
In small saucepan, combine water, wine, juice, butter, honey with peppers and garlic. Place over medium heat; reduce to almost half, stirring frequently. Add cornstarch solution to thick to taste. Remove from heat; keep warm.
Grill scallops over hot coals, brushing frequently with melted butter. Cook to taste. Remove scallops from grill. Apportion scallop halves to each plate. Pour citrus sauce over scallops and garnish with parsley.
*** SAUCE ***
1 cup Water
¼ Lemon, Juiced
1 cup Chardonnay
1 tablespoon Butter
2 teaspoon Honey
1 pinch Salt
½ Garlic Clove, Diced
Cornstarch, Paste
In small saucepan, combine water, wine, juice, butter, honey with peppers and garlic. Place over medium heat; reduce to almost half, stirring frequently. Add cornstarch solution to thick to taste. Remove from heat; keep warm.
Grill scallops over hot coals, brushing frequently with melted butter. Cook to taste. Remove scallops from grill. Apportion scallop halves to each plate. Pour citrus sauce over scallops and garnish with parsley.