Citrus grilled jumbo scallops

Yield: 4 Servings

Measure Ingredient
\N \N Melted butter -- as needed
\N \N Fresh parsley -- chopped
12 \N Jumbo scallops -- halved
\N \N Widthwise
\N \N SAUCE --
1 cup Water
¼ \N Lemon -- juiced
1 cup Chardonnay
1 tablespoon Butter
2 teaspoons Honey
\N pinch Salt
½ \N Clove garlic -- diced
\N \N Cornstarch -- dissolved in
\N \N 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.

Recipe By : Henry Yang, Chef, Fortune Cookie Restaurant, Temecula, CA

From: Date:

Similar recipes