Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

Melted butter -- as needed
Fresh parsley -- chopped
12 Jumbo scallops -- halved
Widthwise
SAUCE --
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

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.

Recipe By : Henry Yang, Chef, Fortune Cookie Restaurant,
Temecula, CA

From: Date:

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