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
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