Butter as needed, melted
Fresh parsley, chopped
12 jumbo scallops
1 c water
1/4 lemon, juiced
1 c chardonnay
1 T butter
2 t honey
1 pn salt
1/2 clove garlic, diced
1 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, thicken 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.