Prep Time: 15 minutes | Cook Time: 15 minutes | Makes: 4 Portions
INGREDIENTS:
- Melted butter (as needed)
- Fresh parsley (diced)
- 12 Jumbo scallops (halved)
- 1 cup Water
- ¼ Lemon (juiced)
- 1 cup Chardonnay
- 1 tablespoon Butter
- 2 teaspoons Honey
- Pinch of Salt
- ½ Clove garlic (diced)
- Cornstarch (dissolved in water)
INSTRUCTIONS:
- Combine water, Chardonnay, lemon juice, butter, honey, salt, and garlic in a saucepan.
- Simmer mixture until reduced by half.
- Thicken with cornstarch dissolved in water, then remove from heat and keep warm.
- Prepare the grill with hot coals. Grill halved jumbo scallops over hot coals, brushing with melted butter, for 5-7 minutes per side.
- Place 6 scallop halves on each plate.
- Pour citrus sauce over scallops.
-
Garnish with freshly diced parsley.
NUTRITION:
Calories: 200 | Protein: 15g | Carbohydrates: 6g | Fat: 8g | Fiber: 1g
CHEF'S KNIFE TIP:
When dicing the fresh parsley for garnish, ensure your knife is sharp to achieve clean cuts without bruising the herbs. This will help preserve the flavor and appearance of the parsley, enhancing the overall presentation of your dish.
