Yield: 4 Servings
  • 1 butter — as needed,Melted
  • 1 fresh parsley –,Chopped
  • 12 jumbo scallops –,Halved
  • 1 widthwise
  • 1 sauce –
  • 1/4 lemon –,Juiced
  • 1 c chardonnay
  • 1 T butter
  • 2 t honey
  • 1 c water
  • 1 pn salt
  • 1/2 clove garlic –,Diced
  • 1 cornstarch — dissolved in
  • 1 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.