Citrus grilled jumbo scallops
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Melted butter -- as needed | ||
| Fresh parsley -- chopped | ||
| 12 | Jumbo scallops -- halved | |
| Widthwise | ||
| SAUCE -- | ||
| 1 | cup | Water |
| ¼ | Lemon -- juiced | |
| 1 | cup | Chardonnay |
| 1 | tablespoon | Butter |
| 2 | teaspoons | Honey |
| pinch | Salt | |
| ½ | Clove garlic -- diced | |
| Cornstarch -- dissolved in | ||
| Water | ||
Directions
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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