Recipe - Citrus Grilled Jumbo Scallops

Melted butter; as needed
Fresh parsley; chopped
12 Jumbo scallops; halved
widthwise

SAUCE
1 cup Water
One fourth Lemon; juiced
1 cup Chardonnay
1 tablespoon Butter
2 teaspoon Honey
pn Salt
One half Clove garlic; minced
Cornstarch; dissolved in
Water

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. Place 6 scallop halves on each plate.
Pour citrus sauce over scallops and garnish with parsley.
Posted to MCRecipe Digest V1 #177

Date: Wed, 31 Jul 1996 07:31:04 0700 (PDT)

From: PatH phannema@wizard.ucr.edu
Suggested Wine: 1994 Callaway CallaLees Chardonnay

NOTES : Rancho Bernardo, CA
Winner 1996, The Callaway Vineyard and Winery Annual GrillOff,
Temecula, CA
Recipe published by Riverside PressEnterprise 18 Jul 96