 | | Directions |
- Pat the Large Scallops dry
- Brush with butter
- Sprinkle with salt and pepper to taste
GRILLING
- Place large scallops on preheated GrillGrates (8 to 10 minutes on Low-Low/Med Heat, lid down). Grill scallops with lid-down on Low/Med Heat. For charcoal, preheat your GrillGrates after the red hot peak, gray coals only (8-10 minutes), lid closed.
- Grill scallops no more than 2-3 minutes per side, lid down.
NOTE: Judge the initial sear marks to get an indication of how hot you are cooking. If the sear marks are dark to black on the first flip, you are cooking too hot, turn down the burners.
SAUCE:
- Whisk together the above ingredients in a skillet and let blend for 3 minutes on medium heat, stirring.
Add to Sauce Bubbling in Pan:
- 1/2 cup white wine, stir constantly and reduce until there is only half the amount of liquid in pan
Add to Sauce Bubbling in Pan:
- 1 cup heavy cream, stir constantly and reduce for another 3 minutes
Add to Sauce Bubbling in Pan:
- Juice from one small lemon, seeds removed. Whisking the whole time to avoid curdling.
- Spoon this sauce generously over the scallops on each plate. Garnish with sprigs of parsley and lemon slivers.
Pairings:
- Rice
- Grilled asparagus,
- Grilled large white mushrooms
- Grilled quartered red, yellow and orange peppers.
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| Ingredients | | - |  | 4 large scallops per serving (1 1/2 oz. per scallop) |
| - | | butter |
| - | | salt and pepper to taste |
| - | | SAUCE |
| - | | 1/2 cup finely chopped onion |
| - | | 2 fresh cloves of garlic, minced or pressed |
| - | | 1/2 cup finely chopped fresh parsley |
| - | | 1 tablespoon olive oil |
| - | | 3 tablespoons butter |
| - | | 1 teaspoon or one cube bullion (vegetable, chicken) |
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