| 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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