| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | Sauce, Shellfish | 4 | Servings | |
INGREDIENTS
| Melted butter; as needed | ||
| Fresh parsley; chopped | ||
| 12 | Jumbo scallops; halved widthwise | |
| 1 | c | Water |
| 1/4 | Lemon; juiced | |
| 1 | c | Chardonnay |
| 1 | tb | Butter |
| 2 | ts | Honey |
| pn | Salt | |
| 1/2 | Clove garlic; diced | |
| Cornstarch; dissolved in | ||
| Water |
INSTRUCTIONS
SAUCE 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 MC-Recipe Digest V1 #177 Date: Wed, 31 Jul 1996 07:31:04 -0700 (PDT) From: PatH <phannema@wizard.ucr.edu> Suggested Wine: 1994 Callaway Calla-Lees Chardonnay NOTES : Rancho Bernardo, CA Winner 1996, The Callaway Vineyard and Winery Annual Grill-Off, Temecula, CA Recipe published by Riverside Press-Enterprise 18 Jul 96
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