Citrus Grilled Scallops

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Recipe of the Day: Citrus Grilled Scallops

Melted butter, as needed

Fresh parsley, chopped

12 jumbo scallops, halved Widthwise (not the baby ones)

1 cup water

1/4 Lemon, juiced

1 cup Chardonnay (remember - the " alcohol " cooks out of the liquid, though

many may choose to alleviate it altogether, or may substitute alcohol-free

sparkling beverage.)

1 tablespoon Butter (if desired)

2 teaspoons 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 thicken to taste. Remove from

heat; keep warm. Grill scallops over hot coals, brushing frequently with

melted solution. Cook to taste. Remove scallops from grill. Place 6 scallop

halves on each plate. Pour citrus sauce over scallops and garnish with

parsley. 4 Servings

Tip of the Day:

Fresh Scallops

When shopping for scallops, look for a sweet and briny aroma. The

odor can be surprisingly strong, but don’t mistake it for a sign of

poor quality. Only reject scallops if their odor contains a hint of

iodine or sourness.

Look for meats that are firm and slightly translucent. The color

should be ivory to pinkish white. A pinkish-orange mottling will

sometimes occur when the meat is stained by the roe. This natural

coloring is harmless and will not affect quality.

Avoid scallops that have been " soaked " (treated with a chemical during

processing to reduce water loss and improve shelf life). Soaked scallops will

feel " soapy " and excrete a milky white liquid.