Melted butter, as needed
Fresh parsley, chopped
12 jumbo scallops, halved Widthwise (not the baby ones
Sauce:
1 C. water
1/4 lemon, juiced
1 C. Chardonnay
1 Tbs. Butter
2 tsp. Honey
Pinch salt
1/2 clove garlic, diced
cornstarch, dissolved in 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 scallops halves on each plate. Pour citrus sauce over scallops and garnish with parsley